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Lyfe Recipe Friday Recipes StrangebutGood Sustenance

Savory Basil Sweet Potato Zucchini Muffin Top Recipe (Gluten Free)

Don’t forget to join me on instagram for the #BosuStrong challenge!

I’m also joining up with Fit Foodie Mama, Hello to Fit, Fairyburger, and Chocolate Runner Girl for Foodie Friday, Laura at Sprint to the Table for Strange But Good, and then Tina and Deborah for Meatless Monday!

These muffin tops were born out boredom and the fact that I ran out of a lot of staples without realizing it or registering that I would need them!

I bought a few regionally grown zucchini from Trader Joe’s the other day (good on you, TJ’s for carrying regional produce!) and I had one of the zucchini for my vegan zoodles Sunday and then (after my nap, lol) decided that I should take advantage of my free time and clean kitchen to utilize the other zucchini for a baking opportunity.

I knew I was out of cornmeal–just as well, I needed to get out of my comfort zone!–so I decided to use up the rest of my gluten free all purpose flour (I had also been contemplating oats, but decided to just keep them smooth).

Then I remembered I was out of Greek Yogurt. Ah, but I have pumpkin, don’t I?

That would a negatory. 

Polar bear #facepalm

Polar bear #facepalm

But I did have a sweet potato! The original plan was to mash the sweet potato up a bit more, but I didn’t really think things through. And you know what? I am TOTALLY ok with that! The fact that the sweet potato was left a bit chunky gives the muffin top texture and pops of flavor without losing it. 

Fresh Basil Suzlyfe

The basil addition came from the fact that I snipped some from a friend’s garden plot (their permission), and I had some leftover from lunch. And c’mon, fresh basil is the best.

Gluten Free Basil Sweet Potato Zucchini Muffin Tops (High Protein, Gluten Free) Recipe

The resulting Savory Sweet Potato Zucchini Basil Muffin Tops are absolute perfection for tailgates. Perfect for chilis, soups, and stews of fall, or just with a little bit of spread or even jam (but I wouldn’t suggest the jam addition if you are adding in the garlic). Or use them as the bun for a sloppy joe! These gluten free muffin tops are light and airy but filled with moisture from the zucchini and a fantastic alternative to heavier biscuits and scones that you might encounter.

Gluten Free Basil Sweet Potato Zucchini Muffin Tops (High Protein) Speaking of, they would be great as part of your savory brunch baked goods! I see them as a lovely complement to eggs and bacon 😀

These Gluten Free Basil Sweet Potato Zucchini Muffin Top Biscuits are deliciously satisfying and high in protein. Perfect for your tailgate, summer brunch, or dipping into tomato soup! Suzlyfe

I hope you try out this recipe for gluten free savory muffin tops–and let me know what you think! High protein, very low sugar, and made of simple ingredients without anything artificial (unless you go with an artificial sweetener). A little bit of prep that you can do as you prepare for dinner!

Basil Sweet Potato Zucchini Muffin Tops (High Protein, Gluten Free)
Serves 20
A delicious savory high protein gluten free muffin top perfect for any time of year and ready for the soups and chili's of fall.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Dry Ingredients
  1. 1 1/2 cups gluten free all-purpose flour (already has leaveners in it)
  2. 1 scoop vanilla or unflavored gluten free protein powder
  3. 1 TBSP sweetener of choice
  4. 1 tsp cinnamon
  5. salt
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1/2 tsp cream of tartar
  9. optional: 1 tsp garlic powder
Wet Ingredients
  1. 1 egg + 1 egg white OR 3 egg whites OR 1/4 cup liquid egg white (46 g)
  2. 1/2 cup unsweetened vanilla almond milk
  3. 2/3 cup (150 g) cottage cheese
Add-ins
  1. 1/2 large sweet potato (at least 100 g raw weight)
  2. 1 medium or large zucchini
  3. 1/4 cup fresh basil (chiffonade)
  4. Optional: 1/4-1/2 cup shredded cheese (I would suggest a cheddar or parmesan)
Instructions
  1. Preheat oven to 375* F
  2. Shred Zucchini in food processor, remove to a colander and press some of the excess moisture out. Spread throughout colander and let sit.
  3. Pierce sweet potato with fork, pass under water and wipe off with a paper towel. Wrap the sweet potato in the damp paper towel, place in microwave, and nuke for 2-3 minutes.
  4. In large mixing bowl, whisk together dry ingredients. In separate bowl, combine wet ingredients.
  5. When sweet potato is done, remove from microwave (be careful!) and remove skin. Chop into smaller pieces and add to wet ingredients. Mash together a bit.
  6. Before adding wet to dry, take some of the dry ingredient mixture and sprinkle on zucchini (still in colander). Then add wet to dry (you may want to do this in stages) by folding.
  7. Combine basil and zucchini. Add zucchini and basil to the larger dough. Distribute throughout, but don't crush the basil.
  8. Take a baking sheet and line with silpat or parchment paper, spray with nonstick spray.
  9. Distribute large spoonfuls as you would with cookies.
  10. Bake 20-25 minutes, turning halfway through.
Suzlyfe http://suzlyfe.com/
These savory #glutenfree muffin tops from @suzlyfe are perfect for #tailgating! #yum #healthyrecipe Click To Tweet

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