Monday, 9 September 2013

Zucchini Muffins (Grain Free)

These come from the site: Meaningful Eats.  Here is the link:

I have a bit of extra zucchini so made these today along with a zucchini chocolate cake/brownie.  Both were very good so they are posted here :)

Here is the recipe.

Prep time
Cook time
Total time
Moist grain-free zucchini muffins sweetened with banana.
Grain-Free, Dairy-Free, Paleo
Serves: 10 muffins

  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • ½ teaspoon apple cider vinegar
  • 1 banana, mashed
  • 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini) - i did squeeze out the excess water from my zucchini
Preheat the oven to 350F. Fill a standard muffin pan with liners.

Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.

Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine.

Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.

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