I have never met a muffin that I have not liked. It all started when my brother gave me a muffin recipe book for my birthday when I was about 12 years old. Baking has the power to transport us back to simpler times, evoking cherished memories from our past. And these muffins are just so delicious and cozy. With the warmth of orange zest and comforting spice of cinnamon and ginger, and my absolute favourite flavour,almond!!
Why baby marrow/courgette/zucchini…whatever you call it
Because it just works. Just like my carrot and courgette muffins. (That I can’t currently find on my website)it has a similar texture to carrots and just kinds of melts away in baking.
So I will be adding baby marrows to baking till the end of days because it adds extra fibre. So it works great for kids that needs to eat more vegetables.
What flour to use to make these muffins gluten-free
I am currently on a mission to eat more anti-inflammatory and hormone loving food. That also keep my blood-sugar stable. I want my blog to be a place where I meet people in the middle in terms of healthy affordable recipes. And maybe it is not in your budget to buy coconut sugar, almond flour and maple syrup then at least you are adding vegetables to your muffins and that is also a great start. Gluten-free flour can also cause a blood-sugar spike so read labels and see if you can find a gluten free flour with some added protein in the form of chickpea flour or almond flour.
Most recipes can easily be adapted to make it gluten-free, and dairy free. I also like the combination of almond flour and spelt flour but when I made this recipe I used half almond and half stoneground flour.
I also did not have coconut sugar so I used normal sugar. So play around with ingredients that suits your health and budget. Recipes are meant to be experimented with.