RECIPE: Zucchini Bread Muffins with Yam
SERVINGS: 6 large or 12 small
TIME: 1 hour + 15 minutes
Ingredients
wet:
2 small-medium yams (approximately 2C mashed)
6T raw honey, warmed
6T extra virgin olive oil
1/4C filtered water
1 medium zucchini
dry:
1 1/2C brown rice flour
1/2C ground almonds
1t cinnamon
1t baking soda
1t baking powder
1/2t pink Himalayan salt
1/4C ground flax seed (optional)
Instructions
Set oven to 350F and line a baking pan with a silicon baking mat or parchment paper.
Wash and halve the yams, keeping the skin on, then place them face down on the baking sheet, poking holes in their top sides. Place in the oven while it’s warming up and bake for 20-30 minutes, or until cooked through.
While yams are baking, mix all dry ingredients in a large bowl. Blend down the almonds in a high speed blender or food processor first, if you haven’t already. Warm the honey in a small pot on the stove on low until just softened.
Once yams are cooked, remove from oven and add to a high speed blender (with skin), along with softened honey, filtered water, and extra virgin olive oil. Blend until smooth, then add to dry ingredients, mixing with a spatula to incorporate.
Wash and grate zucchini into the mixing bowl and fold in with the spatula until combined.
Scoop batter into either 6 large or 12 small lined muffin tins and place in the oven (still at 350F) for 45 minutes (6 large) or 30 minutes (12 small), checking at the 5 minute mark in each case for doneness.
Remove from oven and let cool for 5 minutes in the muffin tin, then remove and finish cooling on a baking rack. Enjoy when cool!
NOTES
Vegan? Use maple syrup in place of honey.
No sweeteners? Replace the honey with another 1/2C baked yam or 1/2C homemade applesauce.
No brown rice flour or almonds? Substitute both with a gluten-free all purpose flour.
Suggested toppings: nut butter & cinnamon, coconut oil, honey.