Gluten Free Zucchini Raisin Muffins

Gluten Free Zucchini Raisin Muffins

Maria and I always try to keep healthy snacks on hand in order to stay away from NYC bodegas or any bakery with macaroons in the window. At the office I tend to have things like fresh fruit, veggies and hummus, or a green smoothie stored in the fridge. However, when I work outside of my office these things don’t travel so well in my bag… which is also crammed with dry shampoo, a change of shoes (flats are a necessity in the city), a phone charger, and a random assortment of makeup.   

Last week I flew to Boston for work to visit our existing luxury properties and a few that are under construction. Since it was only a day trip, I scheduled in lots of property tours, site visits, and meetings into a short time period. To make sure I wasn’t starving all day (because I am not a pleasant child when I am) I packed these Gluten Free Zucchini Raisin Muffins in my bag! They are filling, wholesome, and kept me from grabbing something unhealthy on the go. And like pretty much anything else on this blog, they are super easy to make.

Not into zucchini? Check out our other muffin recipes! 



Gluten Free Zucchini Raisin Muffins

Gluten Free Zucchini Raisin MuffinsGluten Free Zucchini Raisin MuffinsGluten Free Zucchini Raisin Muffins

Gluten Free Zucchini Raisin Muffins
  1. 1 1/4 cups of almond flour
  2. 1/4 cup of gluten free all purpose flour
  3. 1 teaspoon of baking soda
  4. 1 teaspoon of cinnamon
  5. 1/2 teaspoon of ground all spice
  6. 1 tablespoon of coconut palm sugar
  7. 1/2 teaspoon of salt
  8. 3 organic, farm raised eggs
  9. 1/4 cup of raw honey
  10. 1 small banana, mashed
  11. 1 cup of shredded zucchini
  12. 1/2 cup of raisins
  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with paper liners or grease generously with coconut oil.
  3. Combine the dry ingredients in a medium bowl (flour, baking soda, cinnamon, all spice, salt, coconut palm sugar).
  4. In a separate medium bowl, combine the wet ingredients (eggs, mashed banana, honey).
  5. Pour the dry ingredients into the wet and combine.
  6. Add in the zucchini and mix through.
  7. Add in the raisins and mix through.
  8. Pour the batter into the muffin tin, filling each one 3/4 of the way.
  9. Bake for 25-30 minutes.
  10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
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