Hopefully, you all come to this blog because you are looking to eat differently and creatively. Here, I try my best to think outside the box and always bring you inventive ways to use your spiralizer.
Thus, when I was writing my dessert section for the Inspiralized cookbook, I had to take walks around the block to avoid including a recipe for zucchini bread or zucchini muffins, because that would just be too predictable.
Alas, here we are today, with a recipe for zucchini noodle muffins.
To me, the spiralizer is a tool to transform the way we view vegetables – to reinvent them, to turn them into impressive meals that otherwise couldn’t have been made possible.
However, I often forget, the spiralizer is also helpful for preparing vegetables. After all, it is called a “vegetable slicer.”
So, yes, the spiralizer can be used to prep vegetables- it can “shred” cabbage, it can “slice” onions into rings and it’s ideal for “cutting” carrots and radishes for salads.
Zucchini bread has always been one of my favorite desserts (with a little cream cheese frosting – stop me!) I remember, years ago, making Paula Deen’s zucchini bread with my girl friends, drinking wine and adoring the smells coming from the oven.
I also remember laying belly-up on the couch later, feeling sick from the stick of butter I ate from licking the electric mixing spoons.
Also, I remember losing interest halfway through grating the zucchini for the batter. There’s not much more boring than grating zucchini – maybe watching a beard grow, that would be pretty terrible. It just takes so long!
Enter: the spiralizer, aka: the timesaver.
By spiralizing one medium zucchini here instead of grating it, not only do you save yourself time, but you also get a fun final product, with thick pieces of zucchini in your muffin, which adds to the texture and flavor of the muffins.
It’s important to slice the zucchini halfway lengthwise first and the spiralize it, using Blade C, so that the noodles aren’t too long – that would be awkward, biting into a muffin and pulling out one continuously long zucchini noodle – ick.
Also, a little tip I learned from Giada – use parchment paper to line the muffin tins so that once they’re baked, they pop out easily (no mess!)
I’ve mentioned before that I’m the world’s worst baker, so I literally screamed “eureeka!” when I tasted them, fresh out of the oven. I sorta felt like this:
For those of you who don’t get that reference from Tom Hanks’s Cast Away, time to brush up on your pop culture!
I give credit to people who bake, especially Dessert for Two – that girl’s got baking on lock down. She bakes for two (holla portion control!)
I was kind of nervous about this recipe, so when one of my readers asked me for the recipe before I was going to post it, I was happy to e-mail it to her. I figured, it couldn’t hurt to get some pre-post feedback. Luckily, she loved them! Thanks to reader Meagan for this picture, also:
I hope you love these healthy, gluten-free and paleo muffins and I apologize for being so “predictable,” but being predictable tastes so good!
Bob’s Red Mill Giveaway
Also – don’t forget! Bob’s Red Mill is kindly giving away three bags of chia seeds – that means 3 of you will win a bag of chia! To enter, use the widget below and enter by Friday at 11:59pm EST. Open to US addresses only. Good luck!
Would you like to see more spiralized dessert recipes?
Nutritional Information & Recipe
- ½ cup coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil, melted and cooled to room temperature
- 1 ripe banana, mashed
- 1 medium zucchini
- 2 tablespoons almond milk
- ½ cup walnuts
- ¼ cup dairy-free chocolate chips (I use Enjoylife)
- Preheat the oven to 350 degrees.
- Grease a large muffin tin with cooking spray and then add in strips of parchment paper (see post for images.) Set aside.
- Slice the ends off of the zucchini and then slice it halfway lengthwise. Spiralize, using Blade C. Thoroughly pat dry the noodles. Using a cheesecloth, squeeze out the moisture from the zucchini noodles. If you don’t have a cheesecloth, wrap the noodles in paper towels and place a large book on top and set aside.
- In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon and nutmeg.
- In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
- Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth. Fold in the walnuts and chocolate chips and stir.
- Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
- Pop the muffins out by pulling on the parchment paper tabs.