Savory Zucchini Muffins with Basil – Gluten and Dairy Free

Moist, light and fluffy with a little bit of crisp on the outer, these savory nutritious muffins are great side to any soup or a nice snack paired with apple slices. I have made this recipe dairy and gluten free, I use Bob’s Red Mill All-Purpose Gluten Free Flour along with a cup of brown rice four.  I haven’t experimented with any other flour combos here but the brown rice flour could easily be subbed out for another flour of your choice.  If gluten isn’t your concern use all purpose and whole wheat flour – in this case you will need to bake for a little longer.

Oven 350 degrees
Lightly oiled muffin pan

Large bowl:
2              large Eggs
3/4         cup unsweetened Almond, Rice or Soy Milk
2/3         cup Sunflower or Safflower Oil
2              cups Zucchini, grated
3              tablespoons fresh Basil, chopped
Small bowl:
1 1/2      cups All Purpose Gluten Free Flour
1              cup Brown Rice Flour
1/4         cup Brown Sugar
1              tablespoons Baking Soda
1              teaspoon Sea Salt
1/2         cup Manchego or Parmesan, shredded (reserved for topping)

Whisk eggs, milk and oil in a large bowl.  Stir in grated zucchini and chopped basil.

Combine flours, sugar and sea salt in small bowl.

Slowly stir flour mix into wet.

Spoon batter into lightly oiled muffin pan and top with grated cheese.

Bake for approximately 35 minutes.

Makes 12 small/medium muffins.

2 responses to “Savory Zucchini Muffins with Basil – Gluten and Dairy Free

  1. HI, this is not a dairy free recipe, cheese is dairy also ans should in that case not put on top. Otherwise this looks great! I am gonna try it tomorrow, cant wait! Thanks for posting!

    • Yes, my apologies, technically you are correct but most people who cant eat cow dairy can manage a little goat or sheep, I have a good write up about why in my info and good to know section. Either way I hope you enjoyed the recipe without! Cheers.

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