Amazingly Delicious Gluten-free Zucchini Muffins
These muffins are just the right amount of sweetness without being overpowering. On top of that they’re gluten free, full of fiber, and just amazingly delicious!
Equipment
- Food Processor or Hand Grater
- Paper towels
- 1 large stainless steel or ceramic bowl
- 1 small stainless steel or ceramic bowl
- Steel or wooden measuring cups and spoons
- Standard 12 cup muffin pan
Ingredients
- 1 medium organic zucchini
- 3/4 cup cashew nut butter: https://neumannwellness.com/natural-cashew-nut-butter-that-will-wow-you/
- 1/2 cup mashed banana
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 2 organic or pasture raised eggs
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 tbsp hemp seeds (optional)
- 2 handfuls dark chocolate chips (optional)
- coconut oil or butter for greasing muffin tin
Instructions
- Preheat your oven to 350 degrees.
- Grease your muffin pan with coconut oil or butter.
- Shred zucchini using food processor or hand held grater. Squeeze excess juice from zucchini using paper towel.
- In a large bowl, mix until smooth: shredded zucchini, cashew nut butter, banana, maple syrup, vanilla, egg, and hemp seeds.
- In a small bowl mix: coconut flour, baking soda, and sea salt.
- Add dry ingredients to wet ingredients until combined.
- Divide batter evenly between 10 muffin cups.
- Bake 25 minutes or until inserted toothpick comes out clean. Enjoy!