Now I fully admit that gluten-free baking can be a challenge, however, when I come across an easy and fool-proof version, I have to share. This muffin is adapted from Erin McKenna's Babycakes cookbook and it was moist, delicious, chocolate-y and gluten/guilt-free. So good, that it makes me forget all about those high-priced gluten-filled sugary sweets in the coffee shops. Great for my wallet and my body.
- 2 cups Bob’s Red Mill all purpose gluten free flour
- ½ cup flax meal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup melted coconut oil
- ¾ cup agave nectar
- ¾ cup unsweetened soy milk (or non-dairy milk alternative)
- 1 tablespoon pure vanilla extract
- 1 ½ cup shredded zucchini
- 1 cup mini gluten-free vegan chocolate chips (optional)
Pre-heat oven to 325 degrees. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together flour, flax meal, baking powder, baking soda, xanthan gum, salt and cinnamon. Add oil, agave, soy milk, and vanilla to dry ingredients and stir until smooth. Using a plastic spatula, gently fold in zucchini and chocolate chips (if using) just until evenly distributed throughout the mixture. Do not over mix.
Pour half cup of batter into each prepared liner, almost filling it. Bake the muffins on the centre rack for 25 minutes, rotating the pan 180 degrees after 15 minutes. To check doneness, a wooden toothpick will come out clean after being inserted into the centre of a muffin.
Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely. Store muffins in airtight container in the fridge or freeze.