[Foodie Friday Recipe] Gluten-Free Hemp & Zucchini Muffins

Give your day a healthy start with these delicious & nutritious gluten-free muffins…

If you made a resolution to eat healthier this year, these muffins fit the bill! Delicious and nutritious hemp hearts contain 20 amino acids, protein, and magnesium, and shredded zucchini makes these muffins moist and tasty. I like to grate excess zucchini from the garden in the summer and freeze it for later use, and this works perfectly for these muffins. (If you’re using frozen shredded zucchini, make sure to thaw it first and drain off any excess liquid before adding to the recipe.) The sprouted brown rice, almond, and tapioca flours are gluten-free – perfect for those on the Paleo diet, or anyone who needs to avoid gluten for health reasons.

Not only are these gluten-free muffins healthy, they’re also delicious and quick and easy to make in advance, so you can grab a quick and healthy breakfast to start off your busy morning!

Here’s how to make them (a full list of ingredients can be found below the video for your convenience):

Gluten-Free Hemp & Zucchini Muffins

Yield: 12 muffins
Active Time:


¼ cup Hemp Hearts
1 ½ cups sprouted brown rice flour
½ cup almond flour
½ cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg


2 eggs
¼ cup honey
⅓ cup coconut oil, melted
2 teaspoons vanilla extract
¼ cup coconut sugar
1 ½ cups packed shredded zucchini
½ cup raisins

See Full Instructions at ThriveMarket.com



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