I’m not sure what the heck I was thinking yesterday when I turned on my oven as the temperatures climbed past 100 degrees. My air conditioner already has enough problems cooling my apartment to a tolerable temperature without the added heat from my oven. I don’t really have the luxury of baking in the morning during the week so usually I have to suffer the sweat and repressive heat in the afternoon if I want something. I guess you make certain sacrifices when you want something bad enough.
Despite the heat yesterday, I was on a mission. I don’t think anything could have persuaded me from turning on my oven (except maybe a broken oven…or a power outage). Since my little mint plant has started to grow like crazy, I’ve been thinking of ways to incorporate fresh mint into baked goods. I had leftover zucchini and blackberries from the farmers market in my fridge, begging to be used up in some delicious way. Since mint pairs well with zucchini and berries, my decision wasn’t too hard. And, since I can’t really pick up gluten free baked goods anywhere in town, I decided to make some hearty muffins.
The mint gives these muffins the most interesting flavor. They have a lovely refreshing taste that is so quintessentially mint but they also have hints of citrus. The zucchini doesn’t provide too much of a flavor difference though it does boost the nutrients and keep these guys moist. They are just sweet enough to enjoy both in the morning and as a snack or dessert. I always know something is good when it causes me to do a little happy jig upon taking the first bite. I’m pretty sure these have become one of my favorite muffins to date. I hope you make them (during a somewhat cooler part of your day) and enjoy them, too 🙂
Minty Blackberry & Zucchini Muffins
notes: to make the recipe a bit simpler and shorter, I wrote it as using an all purpose gluten free flour blend. I tend to combine my own flours so you’ll find what I used at the end of the recipe. If you can tolerate spelt flour, you can use the same amount as what is written (by weight) and omit the psyllium husk. You can bake this recipe in a loaf pan if you don’t want muffins. Just increase the baking time and make sure to watch it. Gluten free baked goods tend to have a better texture after they have cooled off, but these muffins will be fine as long as you let them cool at least 15 minutes.
6.5 oz all purpose gluten free flour mix*
pinch of salt
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp psyllium husk (or xanthan gum if that is what you have)
1/2 cup coconut sugar (sucanat or raw cane sugar will work, too)
1 tbsp fresh mint, sliced thinly
3 oz coconut milk (or other milk of your choice)
3 oz melted coconut oil
2 oz unsweetened applesauce
heaping 1/2 cup blackberries
heaping 1/2 cup of grated zucchini
raw sugar to sprinkle muffins tops (optional)
Preheat your oven to 350 degrees and place muffin liners in a tin with at least a 12 cup capacity. Line a colander with a couple of paper towels and place the grated zucchini on top. Press the zucchini so that the moisture begins to run out of the colander. Replace the wet paper towels with a dry one and set the zucchini on it while you prep the muffins.
In a bowl, whisk together the flour, salt, ginger, baking powder, psyllium, coconut sugar, and mint until well combined. In a separate bowl, whisk together the coconut milk, coconut oil, and applesauce until smooth and well combined. Add the wet ingredients to the dry and stir to combine. The batter should be relatively smooth and thick. Add the blackberries and zucchini and fold them in until evenly distributed. Fill the muffin cups about 3/4 of the way full (I was able to fill 8) then sprinkle the tops with a bit of raw sugar if using. Tap the pan on the counter to release any air bubbles, then place it in the oven. Bake the muffins for 20 to 25 minutes until the tops are puffed and a tester inserted into the middle comes out with moist crumbs. You should be able to touch the tops of the muffins without leaving a dent. Cool the muffins on a cooling rack for at least 15 minutes before eating. Store any leftovers in an airtight container. Makes about 8 muffins.
*I used 2 oz of arrowroot flour, 2 oz of sorghum flour, 1.75 oz oat flour, and .75 oz of millet flour
**As I typed this post I remembered I had bookmarked these brownies over at happyolks. Give them a try if you like the blackberry/zucchini combo.
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