Gluten and Grain Free Zucchini Muffins made with a touch of cinnamon and zucchini straight from my garden. Great for Sunday Brunch or an on-the-go snack!

September 15, 2019

by Lacee Cunningham

Category Gluten Free Paleo Recipes Sweets & Snacks Whole30

Persons

Ingredients

2 cups Almond Flour
3 Tbsp Coconut Flour
1 tsp Baking Powder
2 tsp Cinnamon
¼ tsp Sea Salt
2 Eggs
1/3 cup Almond Milk
1/3 cup Honey
2 Tbsp Avocado or Coconut Oil
1 tsp Vanilla
2 cups Zucchini, grated

Instructions

Preheat oven to 350°. Line a muffin pan with 9 paper muffin cups.
If using a large zucchini, slice the squash lengthwise and scoop out the seeds with a spoon. If using small zucchini, you do not need to remove the seeds. Using a cheese grater or food processor, grate 2 cups of zucchini and set aside.
In a medium bowl, combine almond and coconut flours, baking powder, cinnamon and sea salt. Stir to combine ingredients.
In a separate mixing bowl, combine eggs, almond milk, honey, oil and vanilla. Mix on medium speed until well blended and frothy about 1 minute. Add the dry ingredients to the mixing bowl and blend 1 to 2 minutes more. With a spoon, fold in the shredded zucchini.
Fill muffin cups to the top. You don’t have to worry about filling the cups too full as these muffins will not raise much during cooking.
Bake at 350° for 20-25 minutes until golden brown. Muffins are done when the center of the muffin springs back when lightly tapped with your finger or when an inserted toothpick come out clean. Allow to cool for 10 to 15 minutes then remove from pan.

https://simply28.com/gluten-free-zucchini-muffins/

Simply28, Paleo, Gluten Free & Whole30

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