Gluten-Free Zucchini Muffins


  1. 1/2 cup coconut flour
  2. 1/4 cup almond flour
  3. 2 tsp cinnamon
  4. 1/4 tsp nutmeg
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 4 eggs
  8. 1/4 cup maple syrup (or honey or agave)
  9. 1 tsp vanilla
  10. 2 TBSP coconut oil
  11. 1/2 tsp apple cider vinegar
  12. 1 banana, mashed
  13. 1 cup unpeeled, finely shredded zucchini
  14. 1/2 cup chocolate chips (optional, but takes the muffins to a new level of deliciousness!)


  1. 1Preheat the oven to 350, fill a standard muffin pan with liners.
  2. 2Combine 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. 3Allow 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. 4Scoop the batter into lined muffin pan. Bake for 20 – 25 minutes. Enjoy!!!

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