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!
- 1 1/4 cups of almond flour
- 1/4 cup of gluten free all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground all spice
- 1 tablespoon of coconut palm sugar
- 1/2 teaspoon of salt
- 3 organic, farm raised eggs
- 1/4 cup of raw honey
- 1 small banana, mashed
- 1 cup of shredded zucchini
- 1/2 cup of raisins
- Preheat the oven to 350 degrees.
- Line a muffin tin with paper liners or grease generously with coconut oil.
- Combine the dry ingredients in a medium bowl (flour, baking soda, cinnamon, all spice, salt, coconut palm sugar).
- In a separate medium bowl, combine the wet ingredients (eggs, mashed banana, honey).
- Pour the dry ingredients into the wet and combine.
- Add in the zucchini and mix through.
- Add in the raisins and mix through.
- Pour the batter into the muffin tin, filling each one 3/4 of the way.
- Bake for 25-30 minutes.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
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I made these and they were amazing! Thanks girls 🙂
You’re welcome! Glad you liked them 🙂
What a great resuorce this text is.
Baking with Zucchini is the BEST! I love sneaking veggies into my kids’ breakfasts!
I am BIIIIIIG Fan of sneaking veggies in to all kinds of foods. no one even knows they’re there!!
I used to love my mom’s zucchini bread. I have to try these! Love that they’re gluten-free.
Our mom always used to make zucchini when we were bread growing up too 🙂
Would love these muffins for breakfast or an afternoon snack! So delicious!
These muffins need to be in my life! They look so good!
These are the cutest muffin pictures! I love that you cut in some other flour with the almond flour. I often find pure almond flour muffins to be a bit heavy.
Yes Alisa I’ve found for breads and muffins I need a little bit of gluten free all purpose flour! After a lot of trial and error 😉
I just love the incprporation of the zucchini! Anywhere to get the veggies in is great, but these delicious muffins sound best 🙂
What a delicious sounding combo! I have always wanted to bake with zucchini, but I have never gotten around to it.