After sharing my guide for gluten-free flour and starches last week, I wanted to create a yummy baked good that you guys could easily make your own, by using your very own all-purpose gluten-free flour blend! I decided to go with a whole grain blend to give these muffins a great texture. Feel free to make your own blend with your favorite flours and starches, whole grain or not. I make my all-purpose flour blends 1000 grams at a time, since it makes measuring simple, and then I have additional flour already made up for other recipes. For a whole grain blend, as mentioned in my previous post, I use 70% grains and 30% starches.
For the grains in this particular whole-grain blend I used 350 grams of millet flour and 175 grams each of sorghum flour and buckwheat flour. For starches I went with 150 grams each of arrowroot starch and potato starch. I mix it all together and store in a large container for use in recipes like these. When using blends like this, since they are ever-changing based on what flours I have on hand and what I am liking at the time, I prefer to measure the flour by weight. This way I can easily change around my flour blend and theoretically it shouldn’t affect the recipe too much. Obviously flours will all behave a bit differently and have different tastes, like buckwheat is a tad grainier, so it gives recipes a bit more of a grainy texture, which I like and wanted in this recipe. I do recommend getting a kitchen scale if you plan to do a lot of baking, it really makes creating and adapting recipes easier, plus you can make your own flour blends quite easily.
I have zucchini growing like crazy in my garden, so a delicious muffin recipe utilizing some of that plus some delicious chocolate seemed like the perfect baked-good for this time of year. These muffins have a nice texture to them, not too crumbly but not too moist either. You get flecks of green from the zucchini and the little bits of mini chocolate chips in every bite.
Note: Be sure to gently squeeze the shredded zucchini, using a paper towel, clean kitchen towel or cheesecloth, to remove as much excess water as you can, before adding the zucchini to the muffin batter.
Whole-Grain Chocolate Zucchini Muffins – Gluten-free, Dairy-free & Nut-free
Makes 12 muffins
350 grams whole-grain gluten-free flour mix* (approx 2 1/2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 teaspoon sea salt
2/3 cup honey (I used raw honey)
2 large farm-fresh eggs
1 teaspoon vanilla
1/2 cup grape seed oil, olive oil or melted coconut oil
1 1/2 cups shredded zucchini, with as much liquid squeezed out as possible
1/3 cup mini chocolate chips (make sure they are gluten-free and dairy-free)
* See above for the blend I used. Any all-purpose flour mix should work here, gluten-free or otherwise, as long as you stick with the same weight for measurement.
Preheat the oven to 350ºF. Line a large muffin tin with paper liners.
Whisk together the flour, baking soda, baking powder, cocoa powder and salt in a large bowl. Set aside.
In a medium bowl add the honey, eggs, vanilla, oil and zucchini, mix together well until combined. Add the wet ingredients to the dry. Mix well until it is all well combined, then add in the mini chocolate chips, folding them in until mixed throughout.
Fill the paper-lined muffin tins about 3/4 full. Place the muffins into the oven and bake 20-25 minutes, until they are cooked through and a toothpick or knife inserted into the center comes out clean.
Let cool for 5 minutes in the muffin pan before removing to a cooling rack to cool completely.
More healthy recipes from the BLDG 25 Blog.