Notes: For the gluten-free flour, use as follows: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Many store-bought gluten-free flour blends will also work, if measured
like this.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.
For the homemade chai spice, use as follows: 1 ¾ teaspoons
ground cinnamon, ¾ teaspoon
ground ginger, ¼ teaspoon
ground cloves, and ¼ teaspoon
ground cardamom. (For a stronger spice flavor, increase both the cloves and cardamom by ⅛ to ¼ teaspoon!)
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too. I buy mine online
here because that’s the cheapest price I’ve found. If you prefer not to use the vanilla stevia, then substitute ½ cup (120mL) of
pure maple syrup,
honey or
agave. If using this substitution, reduce the milk to 6 tablespoons (90mL).
Any milk may be substituted for the nonfat milk.
Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.
This recipe will also make 12 standard-sized muffins, if you prefer. Bake at 350°F for 24-29 minutes or until the tops feel firm and a toothpick inserted into the center comes out clean.
{gluten-free, clean eating, low fat, low sugar}