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Easy Cornbread Zucchini Protein Muffins (Gluten Free Recipe)

Before anything else, I want to announce that Alex was officially appointed a Chief Resident of Internal Medicine yesterday! He will be one of 4 chief residents (all who we adore!) and it is a huge honor, and something so well deserved. I am incredibly proud of him! This also means that we will be in Chicago for another 2 years! Yes, it will be putting of my return to the southeast for a bit, but I am actually happy about that. I think by then we will have had our fill of the winters and such but won’t feel like we’ve run out of time. Plus, I won’t have to put certain plans on hold for fear of having to switch doctors immediately.

alex chief residentDon’t you want him to be your doctor?? lol Ps, that was us at Blaze with our pizzas. We are classy, yo.

And now, a recipe!

Y’all know by now that I’s from the South. And us, Suthunahs, we love owwah cahnnbred. Okay. Enough, that is hard to type. I love cornbread. At our wedding, we demanded jalapeno cheddar cornbread muffins as well as buttermilk biscuits. At Cracker Barrel, you know I hoovered one of those suckers. Don’t get me started on cornbread at Chicago q!

cornbread muffins 3 suzlyfe

 

I also happen to be excellent at making cornbread. In fact, it is one of my specialties! My cheddar jalapeno cornbread is one the best sides you’ll ever have. It and my strawberry lemonade scones are two of my most requested potluck items! I made my classic jalapeno cheddar muffins for Alex for Thanksgiving (as I always do), but this time, I had some special circumstances.

Zucchini Cornbread Protein Muffins (Gluten Free)

Last week, before I took off for the wedding, I was met with a conundrum: I had a giant zucchini that HAD to be used, but I couldn’t decide what to do with it. I was already taking the rest of the spaghetti squash that I had made earlier in the week for lunch on the plane, and we were going out to dinner that night. I knew that baking would be the way to go–portable snack, and I could freeze the left overs, but but to complicate matters, I had no bananas, avocado, or unsweetened applesauce, and very little flour left. 

So I fell back on an old cornbread recipe and made Cornbread Zucchini Protein Muffins! And boy, what a goooood idea that was! They are so amazingly delicious, require few ingredients, are high in protein, very low in sugar, high fiber, just enough sweet and savory to go either way, and they are gluten free to boot. I am demolishing them in record time! And yes, Alex tried them, and he loved them as well. 

cornbread zucchini protein muffins gluten free suzlyfe

A few notes for those with gluten intolerances: cornmeal is, by nature, gluten free, but make certain that you are using certified gluten free cornmeal–often times it is processed in a plant with flour that makes it not gluten free (much the same with oatmeal). 

Cornbread Zucchini Protein Muffins (Gluten Free)
Yields 18
Easy to make, low in sugar, high in protein and gluten free, these Cornbread Zucchini Protein Muffins make the perfect snack or dinner side,
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 medium to large zucchini, shredded
  2. 1 cup gluten free cornmeal (about 165 g)
  3. 1/2 cup gluten free all purpose flour (about 65 g)
  4. 1/2 cup vanilla protein powder of choice (gluten free) (about 75 g)
  5. 1 cup plain nonfat Greek yogurt (225 g)
  6. 1/2 cup liquid egg white (about 95 g)
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. pinch salt
  10. 1 tsp white sugar + 1 Tbsp stevia
  11. 1 tsp cream of Tartar (optional binder for gluten free flours)
  12. 1/4 cup roasted kettle corn kernels (optional, ensure gluten free)
Instructions
  1. Preheat oven to 350* and shred zucchini in food processor, if haven't already. Spread out onto a paper towel and then onto a cookie sheet (without the paper towel), place in oven for about 5 minutes to reduce moisture.
  2. Whisk together dry ingredients and wet ingredients in separate bowls, minus the corn and zucchini. Add wet to dry, fold to combine, then remove zucchini from oven (should be in there about 5 minutes) and fold into batter. Add roasted kernels last, or simply hold and top muffins with at end.
  3. Spray silicone muffin liners with cooking spray and distribute batter.
  4. Cook for 20-30 minutes, depending on your oven. Rotate pan halfway through, and look for browning on top.
Notes
  1. I actually forgot to add the corn! It ended up just on top of a few, but with the zucchini in there, you get all the chewiness and moisture.
  2. These are sweet/savory--feel free to amp up one flavor or the other!
Suzlyfe http://suzlyfe.com/
 What is your go-to potluck item? Cornbread or plain biscuit? How do you take yours? I personally love mine with homemade jams–particularly blackberry.

What do you do when perfectly good produce is at risk of going to waste?

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