Thursday, May 31, 2012
I Love A Big Muffin Top!
So, I walked outside Monday evening to this...

and then walked over and saw my garden had gifts for me!

That is definitely the gold at the end of my rainbow and apparently Leia's too!

Zucchini season is upon us and you know I could not resist baking with it!

I pulled out my recipe from last summer and wanted to make one change...I know, I couldn't resist. This version is fat free. I replaced the (dairy free) butter with applesauce. 

I also baked them into mini muffins instead of regular muffins this time (somehow I've misplaced my muffin pans). These zucchini muffins are so light and fluffy with a perfectly chewy interior...YUMMY! 

The boys kept making fun of me because I kept talking about how much I loved my muffin tops...I can't help it, I love a big muffin top (on a muffin that is)!

Cream cheese frosting is always a perfect topper for a mildly sweet muffin like this. I like then naked, but the boys love them dressed up!

I have now make two batches in two days. I don't know if my garden will be able to keep up with our love of the zucchini muffins...

Gluten Free Dairy Free Zucchini Muffins
(makes 19 mini muffins)

1 cup brown rice flour (I used Bob's Red Mill)
1/2 cup gluten free all purpose flour (I used Bob's Red Mill)
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup applesauce
1/2 cup egg whites
1/2 cup almond milk (I used Silk)
1 tsp apple cider vinegar
1 dropper vanilla stevia (I used NuNaturals) (or 1/4 to 1/2 cup sugar)
1 cup shredded zucchini

Preheat the oven to 350 degrees. Like muffin pan with liners or spray with oil.

In a large bowl, combine the flours through salt and mix well. Mix together the applesauce, egg whites, almond milk and stevia. Add the liquid mixture to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the mixture into the prepared muffin tin and bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before icing. 

 Cream Cheese Frosting

1/2 cup (4 ounces) 1/3 less fat cream cheese, chilled (Tofutti works really well as a dairy alternative)
1/4 cup light butter or stick margarine, softened (I use Light Smart Balance)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar

Do you like zucchini? What's your favorite way to eat it? Do you like muffin tops or bottoms? I love both, but I get so excited when that muffin top rices so high!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:30 AM  
  • At May 31, 2012 at 8:20 AM, Blogger Laura said…

    Pretty rainbow!

    I adore xucchini. My favorite is to just eat it raw, but I also made zucchini muffins the other day with coconut flour and they were delish!

  • At May 31, 2012 at 8:34 AM, Anonymous Heather said…

    Haha. Best blog post title I've seen in awhile!

  • At May 31, 2012 at 8:55 AM, Blogger Lisa said…

    These look amazing! I'm a big muffin top fan too! I also really like zucchini....we're growing some in our garden...I have big plans for those things!

  • At May 31, 2012 at 8:59 AM, Anonymous Amy B @ Second City Randomness said…

    I have been saying it for years, but I really mean it when I say I want to make zucchini bread this year! I used to scarf down the stuff my roommate would make. So good.

  • At May 31, 2012 at 9:04 AM, Blogger Heather Iacobacci-Miller said…

    I love zucchini and squash. I've actually never had zucchini bread or muffins if you can believe that.

  • At May 31, 2012 at 10:51 AM, Anonymous Anonymous said…

    lucky you to be growing such lovely produce! and beautiful rainbow! those muffins are making me drool! haha thanks for sharing!

  • At May 31, 2012 at 2:47 PM, Anonymous Kim-Cook It Allergy Free said…

    Oh my gosh!! Those zucchinis and summer squash are absolutely beautiful!! And those muffins look simply amazing! What a great recipe!!
    Zucchini are in abundance here too. In fact, I just made my fritters with them that I will post soon.

  • At May 31, 2012 at 4:45 PM, Anonymous Alisa said…

    Yummers! And love the title.

  • At May 31, 2012 at 8:56 PM, Anonymous Pure2raw twins said…

    my older sister used to make the best orange zucchini bread with vanilla glazed...these look so good! love zucchini

  • At May 31, 2012 at 11:15 PM, Anonymous Kristina said…

    I love zucchini - my favorite ways are in breads (yes, I will be making these muffins!) and sauteed cubes topping a pizza!

    and I love Tofutti cream cheese, the only one I ever use.

    I am so far behind this year, that sadly I won't have my usual "problem" of too many zucchini from the garden. I'm hoping to at least get some herbs planted, but that's probably it this year. *sigh* I'll be raiding MOM'S garden! ;)

  • At June 2, 2012 at 12:26 PM, Anonymous Anonymous said…

    Sarena, I just wanted to thank you for this excellent blog. I use the recipes even more now that I also have to be dairy-free (in addition to my DF kid). Can't wait to bake with my own zucchini later this summer.

  • At June 3, 2012 at 3:36 PM, Anonymous Madison @ Pilates Makes You Happy said…

    I love this recipe (as with most of yours!) I can't wait to try it!

  • At June 4, 2012 at 1:15 PM, Blogger Heather Pace said…

    These look so good! Definitely gonna make them when there's an abundance of zucchini in the garden - if not sooner.

  • At June 4, 2012 at 9:28 PM, Anonymous Anna @ On Anna's Plate said…

    Rainbow!!! I need to bake more with squash and zucchini-- I cook savory meals with them, but rarely think to bake with them.

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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