Cherry Zucchini Muffins

Toddlers love my cherry zucchini muffins. This is great because they are full of cherries and zucchini, low in sugar, and egg, and dairy free.

So, it's a long long story, but here's the short version for now...

I recently purchased some SaladMaster cookware through a friend who sells them. If you don't already know about this company and this type of waterless cooking, read here. It's much healthier for you and everything seems to cook really quickly at low temperatures. 

Anyways, I have been practicing and practicing the new cooking technique, and let me tell you, it's been a long uphill battle. It should be fairly easy to follow a recipe but of course, seeing as though I don't follow recipes, I am pretty much SUCKING at it. Put it this way, this Cherry Zucchini Muffin recipe was originally intended to be a "healthy cake".

The idea with Saladmaster and other waterless cooking is that you can bake cakes on the stovetop in a pan in about 15 minutes at a low temp.

I've seen people do it and it totally works. The best part is that you don't need sugar or salt or any added oils. Just enough liquid, which in this case comes from the fruit and eggs or milk, so that the thing doesn't burn.  

I made up this recipe in my head {yeah, at times I'm very fortunate to have this skill but it can also be a mess sometimes} and tested it out in the pan. Well, something went wrong. Not quite sure what. The flavor was there, but the pan was burned and it didn't come out in the shape of a cake but rather a pile of chunky berry sand. 

So, I decided to revert back to "normal" baking and tweaked the Cherry Zucchini Muffins recipe a bit...and, voila! Healthy, tasty, low-sugar, gluten-free, no oil, no egg muffins. PERFECT! 

And what better than my son's favorite snack - vegan greek yogurt - to top them with!! So tasty and hearty for a great breakfast or snack. 

What goes into these Cherry Zucchini Muffins?

Cherries - low in calories and chock full of fiber, vitamins C, A, and K and minerals potassium, magnesium, and calcium too. They also bring antioxidants, like beta-carotene, and the essential nutrient choline.

Zucchini -  packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie count.

Almond flour - a grain-free protein packed flour with a grainy texture.

All purpose gluten-free flour - ther are so many good options out there now, you won't miss the gluten, trust me!

Xylitol - Xylitol efficiently stimulates the immune system, digestion, lipid and bone metabolism. It helps in glycemic and obesity control; reduces ear and respiratory infections.

Honey - espcially manuka honey, has so many health benefits, anti-viral and anti-bacterial propertie as well. It's not technically vegan because bees make it.

Vegan greek yogurt (for a topping) - a healthy substitute for frosting.

Cherry Zucchini Muffin Recipe

Yields 12 muffins

INGREDIENTS

• 1c almond flour
• 1c gluten-free baking flour mix
• ½ c coconut flour
• ½ xylitol
• 1 ¼ c cherries, chopped
• ¼c zucchini, shaved
• ¾ almond milk or water
• 1 egg substitute
• 2 Tbls local honey
• 1 container plain vegan greek yogurt
• 2 teaspoon - 1 Tbls honey {to taste}

DIRECTIONS

1. Preheat oven to 350 degrees F.
   In a bowl combine all the dry stuff - flour and xylitol. Set aside. 
   Meanwhile, chop cherries into quarters. Using a grater, or a cheese shaver, grate zucchini. 
2. Mix zucchini, cherries and honey in a bowl but SAVE 5 TBLS for the top of each muffin. Add water or almond milk to flour mixture. Then add the cherry/zucchini mixture. 
3. Grease muffin tins/pan with coconut oil.
4. Using your fingers and a spoon, put a layer of freshly grated zucchini on top of each muffin. Like you would a frosting or topping. 
5. Bake for 25-30 minutes. 

Note: The muffins don't rise much, so fill the muffin tins until completely full. These are dense and filling muffins.

Topping / Frosting

Note:

• Blend honey and yogurt well. Top each muffin with honey yogurt when ready to eat.

Don't top the muffins until you're ready, this is is important. You might want to store the muffins in a container or freezer, so leave the yogurt off. Once you are ready to eat them make more greek yogurt topping.