Cinnamon Raisin Zucchini Muffins: Gluten, Egg, Nut, Dairy, & Refined Sugar Free

By SpartyGreenMom

Ingredients

• 1/4 cup whole sour cream, whole milk, or whole coconut milk
• 1/3 cup melted butter or coconut oil
• 1/4 cup pure maple syrup (honey would work too)
• 2 TB apple cider vinegar (don’t leave this out! It is a weird ingredient but it helps with the rise since there is no eggs, and the taste will not be there once baked – I promise!)
• 1/4 cup water
• 1/4 cup grassfed cold soluble gelatin (See tips for where to buy. This is to replace the eggs – if you can handle eggs, you can leave out the 1/4 cup water and gelatin and use 2 eggs)
• 1 cup brown rice flour or sorghum flour
• 1/2 cup white rice flour
• 1/2 cup tapioca flour
• 1 tsp aluminum free baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 TB cinnamon
• 2 cups packed shredded zucchini
• Heaping 1/2 cup raisins

Details

Servings 1
Adapted from raisinggenerationnourished.com

Preparation

Step 1

1. Literally put everything EXCEPT the zucchini shreds and raisins into a medium mixing bowl and blend through with handheld beaters. (The batter is a bit thick - DO NOT add more liquid - the zucchini added in will add a lot of moisture!)

2. Fold in the zucchini and raisins with a spatula.

3. Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.


Tips:
This batch makes one dozen muffins. Double or triple up for the freezer! I like to individually wrap them and then into a big freezer bag – they are super soft and moist even after freezing, and pack up nice into lunch bags that way.

Here is the gelatin I used in the recipe to create the bind to replace the egg.

I think everyone knows by now just how much I love baking in silicone muffin cups! Much easier clean up, and I really have found my muffins rise better in them for some reason.

I use my food processor’s shredder blade to shred large amounts of that 50 cent zucchini to store in my freezer. Before I had that though just a simple hand grater/shredderworks just as well! I like to store the shredded zucchini away in the 2 cup packed portions so I can pull them out in the middle of winter for warm muffins on a snowy day!

Switch up the raisins for dried cranberries this winter! So good!