Gluten Free Zucchini Muffins
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!
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.
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Ingredients
- ½ cup Frozen or Fresh Raspberries, Blackberries or Strawberries
- 2 big handfuls Spinach or Kale
- 1 Tbsp Coconut Oil
- ¼ cup Coconut Milk
- 2 scoops Vital Protein Collagen
- Water and/or Ice
Instructions
- If coconut milk has separated, blend to emulsify. (See tip below).
- Combine all ingredients in a high-speed blender. Add water or ice to desired consistency. Blend on high about 1 minute or until smooth. Sip and Enjoy!
Tip: When using canned coconut milk, the fat separates from the water and settles at the top of the can. Prior to use, blend the coconut fat and water in a small blender to emulsify. Store the blended coconut milk in mason jar or covered container in the refrigerator for up to 1 week.
Welcome to Simply28
Hi, I am Lacee Cunningham, a certified Nutritional Therapy Practitioner and lover of food and life! I am committed to helping people lead healthier, happier lives through great food and a fun, active lifestyle.
I believe that the majority of modern health problems such as obesity, diabetes, digestive issues and hormonal imbalances can have symptoms alleviated and often be completely reversed through a healthy diet that is nutrient dense and appropriate for the individual.
