Zucchini Muffins
Zucchini Muffins MAKES 20 MUFFINS
INGREDIENTS
DIRECTIONS
2 cup shredded zucchini (from 2 medium zucchini) 1 cup mashed banana (from 1-2 medium/ripe bananas) 1.5 cup almond butter 1/2 cup pure maple syrup 4 eggs 2 teaspoon vanilla extract 1 cup coconut flour 2 teaspoon baking soda 1/2 teaspoon salt 1. Preheat oven to 350 degrees F. Line a muffin tin with muffin liners. 2. Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, nut butter, maple syrup, eggs and vanilla. Mix until smooth and well combined. 3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined. 4. Divide batter evenly between about 20 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
2 cup shredded zucchini (from 2 medium zucchini) 1 cup mashed banana (from 1-2 medium/ripe bananas) 1.5 cup almond butter 1/2 cup pure maple syrup 4 eggs 2 teaspoon vanilla extract 1 cup coconut flour 2 teaspoon baking soda 1/2 teaspoon salt 1. Preheat oven to 350 degrees F. Line a muffin tin with muffin liners. 2. Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, nut butter, maple syrup, eggs and vanilla. Mix until smooth and well combined. 3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined. 4. Divide batter evenly between about 20 muffin cups. Bake for 22-27 minute or until toothpick comes out clean and the tops of the muffins are just slightly golden brown.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
