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I just adore zucchini bread in cinnamon raisin form – mostly because it is how my mom used to make them when I was a kid.
The gelatin really helps with the bind in this recipe, and I love using an acid and baking soda for the reaction of the rise. These muffins have a beautiful little rise and the texture is amazing.
Cinnamon Raisin Zucchini Muffins
Use up your zucchini before they get too large with these amazing gluten-free muffins.
Servings: 12 muffins
Ingredients
- ¼ cup whole sour cream whole milk, or whole coconut milk
- ⅓ cup melted butter or coconut oil
- ¼ cup pure maple syrup honey would work too
- 2 TB apple cider vinegar don’t leave this out! It is a weird ingredient but it helps with the rise since there is no eggs, and the taste will not be there once baked – I promise!
- ¼ cup water
- ¼ cup grassfed cold soluble gelatin See tips for where to buy. This is to replace the eggs – if you can handle eggs, you can leave out the ¼ cup water and gelatin and use 2 eggs
- 1 cup brown rice flour or sorghum flour
- ½ cup white rice flour
- ½ cup tapioca flour
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 TB cinnamon
- 2 cups packed shredded zucchini
- Heaping ½ cup raisins
Instructions
- Literally put everything EXCEPT the zucchini shreds and raisins into a medium mixing bowl and blend through with handheld beaters. (The batter is a bit thick - DO NOT add more liquid - the zucchini added in will add a lot of moisture!)
- Fold in the zucchini and raisins with a spatula.
- Bake in silicone cups or a buttered muffin tin at 350 degrees for 35 minutes. Check around the 30 minute mark in case our ovens run different.
Tips:
- This batch makes one dozen muffins. Double or triple up for the freezer! I like to individually wrap them and then into a big freezer bag – they are super soft and moist even after freezing, and pack up nice into lunch bags that way.
- Here is the gelatin
I used in the recipe to create the bind to replace the egg.
- I think everyone knows by now just how much I love baking in silicone muffin cups! Much easier clean up, and I really have found my muffins rise better in them for some reason. Here are the flower silicone cups
ones I have, and here are some plain color silicone cups
if that is what you are looking for.
- I use my food processor’s shredder blade
to shred large amounts of that 50 cent zucchini to store in my freezer. Before I had that though just a simple hand grater/shredder
works just as well! I like to store the shredded zucchini away in the 2 cup packed portions so I can pull them out in the middle of winter for warm muffins on a snowy day!
- Switch up the raisins for dried cranberries this winter! So good!
Let me know if you give the muffins a try!
This post was shared at Fat Tuesday, and Allergy Free Wednesday!
20 Comments
perfect for all my garden zucchini
You know I’m making these this weekend, right?? With my new cupcakes cups!
Awesome Jess! Let me know how they turn out!
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these sound amazing but I don’t use rice flour, I use almond or coconut flour. Do you have any idea how you could convert to that?
Hi De! I have not made this particular recipe grain free but you could do it – just expect it to be on the denser side and possibly not rise quite as much. It would definitely still taste yummy though. Tapioca flour is not a grain so I assume you can still have that? So to sub the rice flours I would do 1 cup almond flour, and 1/4 cup coconut flour (I half the white rice flour because coconut flour is so absorbent and your muffins will be dry and crumbly if there is too much coconut flour). If you are able to do eggs you could skip the gelatin and add in a few eggs and that will help with the rise too. I hope that helps!
[…] they are something my daughter looks forward to every time. Sweet muffins like blueberry, banana, cinnamon raisin, lemon poppy, and strawberry are good for breakfasts, but also pack well for lunch. Grain options […]
If I do make these with eggs in them would I still need the apple cider vinegar? Also, could I make it with just one of the flours instead of all three? Or what is the purpose of having three different kinds? Thanks!
Hi Jessica! You shouldn’t need the ACV if you use eggs. And the purpose for a blend of the gluten free flours is because you need the different textures of them to create a regular (all purpose flour) based muffin. If you do all rice flour it will be dry and crumbly. If you do all tapioca flour it will be dense and chewy. If you do all brown flour like sorghum or brown rice flour you will actually taste the grain and it isn’t good at all 😉 The ratio of “white” to “brown” gluten free flours is what gives the taste and texture of an all purpose flour based muffin. I hope that makes sense!
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My husband loves these. The first time I made them, they turned out a little dry though. I think I didnt add enough shredded zucchini
Great Nina!
How exactly do I incorporate the gelatin egg?
I like to use this method :: http://www.deliciousobsessions.com/2014/08/gelatin-egg-replacement/
[…] Cinnamon Raisin Zucchini Muffins from Raising Generation Nourished […]
These look great!! What are your thoughts on making them with buckwheat flour or maybe a combination of almond and buckwheat flour? I don’t use rice flour. Thanks 🙂
Hi Carrie! I think either should work – buckwheat will give a different flavor to it but maybe a combo of the 2 🙂
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[…] Cinnamon Raisin Zucchini Muffins from Raising Generation Nourished […]