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While I am wrapped up with feeding an infant, changing diapers, feeding an always ravenous preschooler, putting in a Toy Story DVD, chasing the aforementioned preschooler while holding the aforementioned infant, and all the other insanity that comes along with a new baby, my foodie friends are taking turns in the Cupcakes & Kale Chips kitchen. Make sure you head on over to Pinterest, too, where I will be pinning all of these awesome recipes on my Guest Posts board, plus my Inspiration boards!
Oh, and just a quick reminder about the awesome Canon Rebel DSLR Camera giveaway I am cohosting. Make sure you go enter!!
Today I’d like to introduce Meg from Sweet Twist of Blogging, who is bringing Gluten Free Chocolate Chip Walnut Zucchini Muffins!
Take it away, Meg…
I started blogging because I couldn’t stop baking and decided I need to keep track of it. By day I work in Finance for a food company so to get away from the stress of work and to do something a little more fun I bake and blog. My blog is where I explore my creative side and my sweet tooth. This year though I get a break from finance while I am on maternity leave looking after my beautiful baby girl. How will I go back to work? I have no idea. Sweet Twist of Blogging is mostly about baking. This year I hope to do a bit more healthy baking and a bit more savory recipes. There might even be some baby food recipes this year.
Here is one of my healthier recipes. A great to wake up in the morning and a quick recipe to put together.
Gluten Free Chocolate Chip Walnut Zucchini Muffins - Guest Post from Sweet Twist of Blogging
- 3/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1 tablespoon guar gum
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded zucchini
- 1/2 cup cooked quinoa
- 1/4 cup avocado oil
- 1/4 cup plain greek yogurt
- 1/2 cup honey
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts
- Preheat oven to 350°F. In a medium bowl combine flours, guar gum, cornstarch, baking soda, baking powder and salt. Whisk together.
- In a large bowl combine zucchini, quinoa, oil, yogurt, eggs and vanilla and whisk together.
- Mix dry ingredients into wet, folding until almost combined. Add chips and walnuts.
- Fill 8 muffin cups with the mixture. Bake for 17-20 minutes.
Thanks Meg! Sounds and looks super-yummy!