Gluten Free Paleo Zucchini Muffins
Ingredients
Scale
- 1 cup zucchini shreds
- 1&1/2 cup blanched almond flour
- 2 teaspoons fresh Vietnamese cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg, less than 1 year old
- 3 eggs, beaten. I prefer Pastured eggs.
- ¼ cup honey
- 1 ripe banana
- Option: add 1/4 cup Avocado oil or softened Organic butter to the banana mix
Instructions
- Preheat oven to 350 degrees.
- Combine almond flour, spices, soda and salt in a small bowl.
- Place the eggs, honey and banana in the bowl of a stand mixer. Beat on medium for 1-2 minutes. Add the zucchini and beat again just to blend it.
- With the mixer running, slowly add in the flour mix.
- Spoon into muffin tins lined with paper, or use silicone pans.
- Bake for 15 minutes until a toothpick comes out clean.