Name: GLUTEN-FREE ZUCCHINI MUFFINS
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 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!)

GLUTEN-FREE ZUCCHINI MUFFINS

Print Recipe

Ingredients

Scale

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!)

Instructions

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!!!

Find it online: https://robinbarrie.com/gluten-free-zucchini-muffins/