Photo by: Tia
Gluten-Free Zucchini Muffins
Food Ingredients:
Dry Ingredients: 2 cups Almond Flour, packed tight (Honeyville) 1 teaspoon Baking Soda 1/2 teaspoon Sea Salt 1 tablespoon Cinnamon 1 teaspoon Nutmeg Wet Ingredients: 2 cups Shredded Zucchini 3 Eggs 1/4 cup Grapeseed or coconut Oil 1/2 cup Agave Nectar or Blackstrap Molasses or 1 cup Chopped Cherries (optional) 1/2 cup hemp seeds (optional)
Recipe preparation:
1 Preheat oven to 350° F. 2 Mix dry ingredients together in a medium bowl. Get out all of the lumps. 3 Mix wet ingredients together in large bowl. 4 Add the dry ingredients to the wet ingredient bowl. 5 Grease muffin tin. I chose to spray with coconut oil spray. 6 Bake for 20 – 22 minutes. Check with toothpick for doneness.
Recipe source: Foodista recipe
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