Zucchini muffins: gluten, refined sugar and nut-free

I ventured into the world of baking today, and just finished my first batch of zucchini muffins. While admittedly not looking like much (I still have to work on how to make them look a bit more appealing), they turned out suuuuuuuuuuper delicious, if I do say so myself 😊. And they are really easy to make too.

I opted for millet shreds instead of flour, which worked out surprisingly well. Also, I didn’t add any sugar and just added loads of spices. Alternatively, you could add a tablespoon of honey or maple syrup or sugar – as you prefer.

Hope you enjoy these as much as I did. They make a great snack. Enjoy…9PLG2RzdKYXWox7xw4iCl9SWumZ9HNaBQPAMa_X0VU3ksizX49xOinPYOU_x8BMPP5Fg_6RXhOvNnPIdFpm904Oow7QgEw1zz62LaZpj_USINy20zicDjiECc_lyorAgMkJhBIDKzEP4q9MqYgOKDC0jskpcLOl2jEKkMN8Pk8m-KGpf9XtRQqcUW2


ΒΎ cup millet shreds (or any kind of flour)
1 tablespoon honey of maple syrup (optional)
ΒΌ teaspoon baking powder
ΒΌ teaspoon baking soda
Ground cinnamon
Ground vanilla
Ground cloves
1 egg
Β½ cup cream (I used lactose free but normal cream is fine too)
2 cups shredded unpeeled zucchini
ΒΌ cup dried berries or raisins
(hand full of pumpkin seeds for decoration)


1.Combine the first seven ingredients in a bowl. Add the egg and cream and stir.
2. Fold in the zucchini, nuts and dried fruits.
3. Coat muffin cups with butter and fill them with batter.
4. Bake at 350 ℃ for 20-25 minutes.
5. Cool for 5 minutes before removing from pan.

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