Gluten-Free Zucchini Muffins
These healthy muffins are grain-free {gluten-free}, dairy-free, and paleo!
Servings: 12 muffins
Ingredients
- ½ cup coconut flour
- ¼ cup *almond flour
- 1½ teaspoons pumpkin pie spice {or 1 tsp. cinnamon + ¼ tsp. nutmeg}
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ⅓ cup honey
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
- ½ teaspoon apple cider vinegar
- 1 banana mashed
- 1 cup unpeeled finely shredded zucchini (about 2 small zucchini)
Instructions
- Preheat the oven to 350F. Grease or fill a standard-sized muffin pan with cupcake liners.
- Combine the coconut flour, *almond flour, pumpkin pie spice, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet, and pulse to combine.
- Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and fresh zucchini. Pulse to combine.
- Scoop the batter into the the muffin pan, filling approximately 2/3 full. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.
Notes
*You can make your own ALMOND FLOUR {which I did for this recipe}, by putting approximately 1/2 cup of raw almonds into your food processor or Vitamix. Pulse/Blend until almonds resemble a fine flour.
Recipe adapted from Meaningful Eats: https://blog.meaningfuleats.com/zucchini-muffins-grain-free-dairy-free/