Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Ingredients:
1/2 cup coconut flour
1/4 cup almond flour
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
4 eggs
1/4 cup maple syrup (or honey or agave)
1 tsp vanilla
2 TBSP coconut oil
1/2 tsp apple cider vinegar
1 banana, mashed
1 cup unpeeled, finely shredded zucchini
1/2 cup chocolate chips (optional, but takes the muffins to a new level of deliciousness!)
Directions:
1. Preheat the oven to 350, fill a standard muffin pan with liners.
2. Combine flours, cinnamon, nutmeg, baking soda and salt in a bowl. In a separate bowl, blend eggs, maple syrup, vanilla, and coconut oil until well combined. Add dry ingredients and pulse to combine.
3. Allow the mixture to sit 3-5 minutes to allow coconut flour to absorb liquids. Add apple cinder vinegar, banana, zucchini and pulse to combine. Add chocolate chips.
4. Scoop the batter into lined muffin pan. Bake for 20 – 25 minutes. Enjoy!!!
GLUTEN-FREE ZUCCHINI MUFFINS
- 1/2 Cup Coconut Flour
- 1/4 Cup Almond Flour
- 2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 4 pcs Eggs
- 1/4 Cup Maple Syrup (or honey or agave)
- 1 Tsp Vanilla
- 2 Tbsp Coconut Oil
- 1/2 Tsp Apple Cider Vinegar
- 1 pc Mashed Banana
- 1 Cup Unpeeled, Finely Shredded Zucchini
- 1/2 Cup Chocolate Chips (optional, but takes the muffins to a new level of deliciousness!)
-
Preheat the oven to 350, fill a standard muffin pan with liners.
-
Combine flours, cinnamon, nutmeg, baking soda and salt in a bowl. In a separate bowl, blend eggs, maple syrup, vanilla, and coconut oil until well combined. Add dry ingredients and pulse to combine.
-
Allow the mixture to sit 3-5 minutes to allow coconut flour to absorb liquids. Add apple cinder vinegar, banana, zucchini and pulse to combine. Add chocolate chips.
-
Scoop the batter into lined muffin pan. Bake for 20 – 25 minutes. Enjoy!!!