gluten-free, dairy-free, egg-free, peanut-free, tree nut-free*, corn-free, soy-free
Pistachio Cherry Zucchini Muffins (gluten-free)
See allergy changes below recipe.
- 1 egg
- 1/3 cups canola oil
- 3/4 cups turbinado sugar
- 1 teaspoons vanilla
- 1/2 teaspoons almond extract
- 1/2 bananas
- 1 cups zucchini
- 2/3 cups cherries
- 1/2 cups almond meal/flour
- 1 1/2 cups brown rice flour
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/4 cups pistachios
Prepare ingredients: Smash banana, grate zucchini, chop & pit cherries, chop pistachios and grind flour.
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.
- 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.