Saturday, November 9, 2013

Pumpkin Zucchini Date Muffins - Gluten-Free

Persistence pays off!!!!!  A few weeks ago, I made my first batch of these muffins.  They tasted GREAT, but like most gluten-free baked goods, they didn't cook well on the inside.  They were a bit "gummy."  So, I couldn't share the recipe with you.

Fast-forward to a week later.  I made another batch and changed the flour proportions.  This batch was as heavy as a brick.  LOL  I couldn't give you that recipe either.  You'd probably curse me, LOL.

Now, rewind to a few days ago......I was DETERMINED to get this right.   I did a little bit of research on baking soda and baking powder proportions and by gosh, by golly!  I GOT IT RIGHT!!!!!  My muffins not only tasted GREAT, but they were light and fluffy too!!!!  I have two secret ingredients in these....the orange zest and the dates.  Every time you get a bite with a date, it tastes a bit like a piece of caramel.  I'm totally on board with that.  The orange zest makes all the flavors "pop!"

These muffins are a HUGE hit in my house!!!!  My kids LOVE when they come out of the oven.  They can't wait to get their hands on them!  My husband, who is not gluten-free, loves them.  He can't believe they're gluten-free!  Even my 2.5 year-old LOVES them!

So......Drum Roll Please.......................................
I bring you, some amazingly healthy, incredibly delicious, Gluten-Free Pumpkin Zucchini Date Muffins!!!

Servings: This recipe makes 24 muffins

2 1/2 cups oat flour
1 1/2 cups gluten-free all purpose flour (mine did not contain xanthem gum)
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cinnamon
1 cup pumpkin puree
2 cups tightly packed shredded zucchini (water squeezed out)
1/2 cup natural applesauce
2 eggs
2 tsp. vanilla
1 cup sugar in the raw
zest of one orange
8 dates, diced

Preheat your oven to 350 degrees.  
Spray two muffin tins with non-stick spray.
In a bowl, mix together the oat flour, gluten-free all purpose flour, baking powder, baking soda and cinnamon.

In a separate bowl, mix together the pumpkin puree, zucchini, applesauce, eggs, vanilla orange zest and sugar in the raw.

Add this to the dry goods along with the dates and mix.

Tip: I find using an ice cream scooper is an easy way to proportion these muffins....and not make a mess in your muffin tins!
Scoop the batter into each muffin tin.  If you choose to, you can sprinkle some oats on top of your batter for "decoration!"

Bake them for 18-20 mins.  Your toothpick should come out clean.

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1 comment:

  1. hi! is the zucchini measured before or after squeezing the excess water? also, how did you do that? thanks!!