Granola Topped Zucchini Muffins
Recently, Jessica’s Natural Foods reached out and asked if I would be interested in receiving a few bags of their granola to try out. After doing research on the brand and asking some questions, I let them know I was more than happy to try out their granola. My taste buds are very exactly that I told them that as this granola is amazing. This is granola that does not need anything paired with it to enjoy, but when you do pair it with something, it is “the cherry on top”.
The granola is certified gluten-free and non-GMO. The granola is filled with healthy ingredients like ground flax, coconut, organic honey and pure maple syrup.
I taste tasted each bag they sent and the Gluten-Free Vanilla Maple Granola kept sticking out as something I could get creative with. Before Thanksgiving, I had made a recipe from the Almond Cow website (find original recipe here) and this time I modified it to not only make it into muffins, but to also be something I could easily pair with the granola.
Below you will find the original recipe along with my additions / modifications to the original recipe.
Ingredients:
1 ½ cups grated zucchini - drained, lightly packed
½ cup organic granulated sugar
½ cup packed organic light brown sugar
1 batch almond pulp
⅓ cup avocado oil
2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons water)
1 tbsp vanilla extract
1 cup gluten-free all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
2 cup powdered sugar
4 tbsp almond milk
1 C of Jessica’s Natural Food - Gluten-Free Vanilla Maple Granola
Directions:
Preheat oven to 350 degrees F. Line your muffin tray with liners and/or put a non-stick product into each individual muffin spot.
Place 2 tablespoons flax meal in a small bowl with 6 tablespoons water, let sit for 5 minutes until gelled.
In a large bowl, add grated zucchini, sugar, brown sugar, almond pulp, avocado oil, flax egg mixture, and vanilla. Whisk until well combined.
Add the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
Pour the batter into the prepared muffin pan. Top each muffin with a sprinkle of granola - I would say 1 TBSP for each.
Bake for 30-45 minutes (this is going to depend on your oven). I also added a little extra granola about 15M into the baking process. You will know the muffin are down when they are golden brown and/or when a toothpick comes out clean.
Cool in the pan for 10 minutes. Remove muffins from the pan and transfer to a wire cooling rack to cool completely before adding the icing.
Make the icing by mixing the 2C of powdered sugar and 4 TBSP of almond milk together until it is no longer clumpy. Drizzle the icing over each muffin and enjoy!
Store covered in the refrigerator.