There are so many in-season recipes that I want to share with you right now. I love that my kitchen is overflowing with delicious fresh fruit. I have planned on sharing Strawberry Pie with you for the past two weeks, but I haven’t gotten it made yet. I have to promise to do this next week before strawberry season is completely gone.
For now, I’m sharing a successful experiment I concocted yesterday with some of my fresh produce: cherries and zucchini. These muffins are VERY allergy-friendly and scrumptious. Give them a try while cherry season is in full swing and come back with a review.
gluten-free, dairy-free, egg-free, peanut-free, tree nut-free*, corn-free, soy-free
See allergy changes below recipe. Prepare ingredients: Smash banana, grate zucchini, chop & pit cherries, chop pistachios and grind flour.
Pistachio Cherry Zucchini Muffins (gluten-free)
Mix together egg (or equivalent Ener-G egg replacer), oil, sugar, vanilla, almond extract, banana, zucchini and cherries.
Add to zucchini mixture: almond and brown rice flours, baking powder, baking soda and salt; mix until combined.
Mix in pistachios.
Grease muffin pan; equally distribute batter into 12-cup muffin pan.
Bake at 350 degrees for 28-30 minutes or until toothpick comes out clean. Allow to cool for about 10 minutes, then transfer to cooling rack.
See allergy changes below recipe.
Prepare ingredients: Smash banana, grate zucchini, chop & pit cherries, chop pistachios and grind flour.
- Leave out pistachios.
- In place of almond flour, use oat, garbanzo bean or buckwheat flour.
- Leave out almond extract.
- Egg: Use egg replacer.
If you have no allergies, use 1 1/2 cup whole wheat or all-purpose flour.