Enjoy a moist and healthy muffin for your breakfast pick me up with these Gluten Free Zucchini Breakfast Muffins with Almond Oat Streusel.
I’m freezing. Yes, it’s mid June and I’m sitting here typing at the computer with chilled fingers while wearing a sweatshirt. Granted I just walked outside in the rain, but 70 degrees, overcast, and breezy in June is just not okay.
Obviously we are not in Hawaii right now, where the sun is shining, the temperature is in the mid 80’s, and the breeze is a good thing, sending natural A/C throughout your home. Yep, we’re in Utah enjoying our summer break, realizing just how wimpy we’ve become when it comes to cooler weather.
Actually, if I’m being honest, I haven’t been so cold in the past year as I am each and every night that I walk through my bedroom door. The room that I stay in when we visit (yes, my parent’s still refer to it as “Brielle’s room” even though I have never lived in this home) seems to be the coldest room in the entire house. I swear it’s dipping into the 60’s in there. And so every night I sleep with a sheet, a quilt, AND a comforter to keep me toasty and cozy. Again, I have become a full blown weather weenie.
Basically what I’m whining about is that I want to be WARM!!!
And you know what could easily fix this dilemma??? Baking a fresh batch of these Gluten Free Zucchini Breakfast Muffins with Almond Oat Streusel.
Warm? Check!
Toasty? Check!
Cozy? Check!
A solution to my wimpy, whiny attitude concerning chilly days??? CHECK!
Oh, and did I mention that these muffins contain NO refined sugar? Well they don’t, so there you go. It just keeps getting better.
These muffins are a lightly sweetened zucchini muffin made with a mixture of coconut sugar and pure maple syrup. They are seasoned with a blend of warm spices including cinnamon, nutmeg, and allspice…a perfect combo for warming the soul.
The shredded zucchini and coconut oil ensure these muffins a delicate moist crumb and texture, which pairs greatly with the sweet and crunchy almond streusel topping.
Just like the muffin itself, the streusel topping is made of all natural sugar, using coconut sugar to bring subtle sweetness. The crunch in the topping comes from a mixture of gluten free old fashioned rolled oats and coarsely chopped roasted almonds. You really could use any type of nut that you prefer, but I was definitely feeling almonds the day I made these.
Although many of my latest recipes have omitted xanthan gum, these muffins do require a sparse amount to keep them from crumbling. Plus, the xanthan gum helps with the crunch of the streusel topping. I would highly recommend using at least a minimal amount for these muffins to assure desirable results.
Now just because I mentioned wanting to eat these muffins on a cold gloomy day, doesn’t mean you can’t enjoy these on any occasion. Muffins are pretty much good year round, as long as they are tasty, whole grain, and low in sugar…all of which these muffins are. So relish in all the taste without all the guilt. And maybe find yourself a nice book to read and a comfy blanket to cuddle while biting into these happy healthy muffins.
Happy summer (feeling like winter) days!
- For the Muffins:
- 2 eggs
- ⅔ cup coconut sugar
- ⅓ cup pure maple syrup
- ⅓ cup melted coconut oil, cooled to touch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- ½ cup gluten free oat flour
- ½ cup finely ground almond flour
- ⅓ cup coconut flour
- ⅓ cup potato starch
- 3 tablespoons tapioca flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- 1⅓ cup shredded zucchini
- For the Topping:
- 2 tablespoons coconut flour
- 2 tablespoons gluten free oat flour
- ¼ teaspoon xanthan gum
- ¼ cup gluten free old fashioned rolled oats
- 3 tablespoons roughly chopped almonds
- ¼ teaspoon cinnamon
- 3 tablespoons coconut sugar
- 2 tablespoons melted coconut oil
- Preheat oven to 350 degrees and line muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, and vanilla until smooth. Add remaining ingredients, except grated zucchini, into batter. Mix until well incorporated and smooth. Stir in shredded zucchini.
- Divide batter between 10 muffin tins.
- Make topping by combining all topping ingredients in a small mixing bowl and stirring together with a fork, making sure that ingredients are well incorporated. It also helps to massage with fingers to make sure oil gets mixed with flours and sugar. Sprinkle topping evenly over muffin batter.
- Bake muffins at 350 for 25-27 minutes or until tops of muffins spring back at touch of a finger and toothpick inserted into center comes out clean. Remove from oven and allow to cool for 3-5 minutes in tin. Gently remove muffins and allow to continue cooling on cooling racks.*
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
