I often want to eat a gluten-free dessert for breakfast without feeling bad about it. So, I messed around with an old Italian favorite – Olive Oil Zucchini Cake with Lemon Crunch Glaze and came up with a healthier gluten-free, sugar-free version. These muffins have moved to the top of my favorites list.
I know that I still haven’t sold everyone on garbanzo bean flour – but I love the higher protein flour blend I’ve been using. It has a more fiber and protein than other flours without being loaded with fat. Low carb diets have never worked for me – I always feel sluggish and hungry. Instead, I go for healthier carbs and work on balancing carbs, protein, and fat in my diet.
A couple of weeks ago, Trish from Gluten-Free in SLC linked up her Gluten-Free Zucchini Muffins. I had pounds of zucchini on hand at the time – these muffins were inspired by her recipe.
Olive Oil Zucchini Muffins with Lemon Cream Cheese
makes 12 muffinsFor the muffins:
1 ¾ cups high protein gluten-free flour blend
¼ cup teff
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon fresh grated nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon kosher salt
½ cup unsweetened applesauce
2 extra large eggs, lightly beaten
1/3 cup good quality extra virgin olive oil
½ cup agave
2 1/3 cups coarsely grated zucchini*
1 teaspoon freshly squeezed lemon juiceFor the Cream Cheese:
1 (8 ounce) package Neufchatel cheese at room temperature (light cream cheese)
generous ½ teaspoon lemon zest
2 tablespoons agave nectarTo make muffins:
Preheat oven to 350 degrees F. Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.In a large mixing bowl, sift together flour blend, teff, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add salt and, using a whisk, mix until uniformly combined.
In a medium bowl, whisk together applesauce, eggs, olive oil, and agave until combined. Make a well in the middle of the dry ingredients. Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.
Using a spring-release ice cream scoop, put one scoop of batter into each hole. Bake for 22 – 25 minutes, until muffins test clean with a toothpick. Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack lined with a paper towel.
To make Lemon Cream Cheese:
Put cream cheese, zest, and agave in a bowl and mix on medium-high speed until thoroughly combined and cream cheese has lightened slightly.Serve muffins warm and allow guests to spread with room temperature lemon cream cheese.
