I often want to eat a gluten-free dessert for breakfast without feeling bad about it. So, I messed around with an old Italian favorite – Olive Oil Zucchini Cake with Lemon Crunch Glaze and came up with a healthier gluten-free, sugar-free version. These muffins have moved to the top of my favorites list.
I know that I still haven’t sold everyone on garbanzo bean flour – but I love the higher protein flour blend I’ve been using. It has a more fiber and protein than other flours without being loaded with fat. Low carb diets have never worked for me – I always feel sluggish and hungry. Instead, I go for healthier carbs and work on balancing carbs, protein, and fat in my diet.
A couple of weeks ago, Trish from Gluten-Free in SLC linked up her Gluten-Free Zucchini Muffins. I had pounds of zucchini on hand at the time – these muffins were inspired by her recipe.