Gluten-Free Zucchini Muffins

INGREDIENTS

  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!)

PREPARATION

  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!!!

Simply Delicious Salmon

3 wild salmon filets
3 Tbsp fresh parsley chopped
2 Tbsp light olive oil
1/2 lemon, juiced

Read more

Fried Rice Recipes

1 cup of uncooked brown rice
4 cloves of minced garlic
1/2 cup chopped green onion

Read more

Robin’s Ratatouille

5 tablespoons olive oil
1 large eggplant, cubed
Salt and pepper
1 zucchini
1 summer squash large cubes

Read more

Steamed Broccoli

2 cups broccoli, chopped into bite size florets
5 tablespoon olive oil
1 clove garlic, minced

Read more