These savory muffins use millet flour and are flecked with zucchini and lightly spiced with cinnamon and nutmeg, Mild and cute in mini form, these are a new favorite with my four year old.
It can be challenging to eat gluten and dairy free. It can be even more challenging when you are restricted beyond simply gluten and dairy free to sugar and fruit free too. But, thankfully, with a little experimentation, you can still eat quite well.
These muffins are an example of my experimenting so that my four year old can eat well while on a special diet to help with some candida issues. They are simple to make (a plus for the cook in the family), and tasty so that the whole family enjoys them, not just the special diet person.
They passed the test of my four year old, and my husband and I thought that they were tasty even without any added sweetener. They are perfect for dipping into stews or soups, or slathering with butter to eat hot out of the oven. Because they aren’t overly sweet, you can use them in a wide variety of contexts.
If you use a coconut oil that is sweeter to taste, it will give a hint of sweetness to the muffins that is quite nice. I used the coconut oil from Mountain Rose Herbs. They are far nicer than most gluten free products we’ve tried despite the fact that they aren’t full of sugar and various flours. These muffins only contain millet flour.
One note about millet flour. I love how light and neutral millet flour is, but occasionally I will have a recipe using millet that turns out with a funny taste and a burning in the back of the throat after eating it. It’s really strange. We’ve concluded that it must have to do with how old the millet is. While it didn’t smell or taste rancid, my older millet that I’ve milled had that effect, but this new millet I bought is mild and tasty.
These muffins are a little more dry than normal muffins, but not necessarily in an unpleasant way. Think cornbread, slightly crumbly, slightly dry, but in a good way. I choose not to use a type of milk in this recipe, but you certainly could. It would also make it a little more moist.
Mini Zucchini Millet Muffins
Yield: 16-20 muffins
As always, this recipe contains an overnight soak for better nutrition and texture.
The night before mix up the following:
- 2 cups of millet flour (preferably freshly ground )
1 tablespoon chia seeds
3/4 cup of warm water
1 tablespoon raw apple cider vinegar (you can substitute well fermented kombucha, water kefir, whey, coconut kefir)
Leave covered in a warm place for 12-24 hours. Preheat the oven to 425F and line a mini muffin pan with baking cups. Then add the following to the bowl.
- 2 eggs, lightly beaten
1 heaping cup of grated zucchini
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup of coconut oil, melted gently
1/4-1/2 teaspoon nutmeg (freshly grated is nice)
Whisk to combine and then fill muffin pans 3/4 full. Cook for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin. Remove from oven and serve right away with slivers of soft butter. Leftovers will last a few days in an airtight container.
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