Nutritional Wisdom with Carly Pollack

Zucchini Honey Muffins

Jennifer's Way

Zucchini Honey Muffins

Zucchini Honey Muffins

Moist and sweet and packed with veggies!

1 1/2 cups almond flour
1/2 cups quinoa flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs or flax egg (2 tbsp of ground flaxseeds + 5 tbsp of water)
1 cup grated zucchini
1/4 cup coconut oil, melted
1/3 cup raw, local honey or maple syrup
1/2 tsp lemon zest
1 tbsp unsweetened almond milk

Preheat oven to 350 degrees.
Grate zucchini and place between a few paper towels to get out excess water and set aside.
Combine all dry ingredients and whisk together.
In a separate bowl beat eggs for a minute or two until fluffy.
Slowly add the oil to eggs and combine.
Add honey and lemon zest to egg mixture.
Start adding dry ingredients slowly adding the almond milk intermittently until combined.
Lastly, mix in the zucchini and then fill muffin tins lined with muffin holders and bake for 20 to 25 minutes depending on your oven.
Toothpick should come out clean from center of muffin.

12 Muffins

Recipe Credit