Holistic Hub LLC
1425 S. Columbia Road, Suite 3 Grand Forks, ND 58201
Grain-Free Zucchini Muffins
So the story goes, these grain-free zucchini muffins make a delightful breakfast or add the frosting below to enjoy as a dessert, or afternoon snack. Either way, these muffins are a great way to get your vegetables in your body.
*Remember to avoid food allergies when making this recipe!
Total Time: 45-55 minutes, makes 1 dozen regular muffins.
Ingredients - Muffin.
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1 1/2 Cups of almond flour.
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1 1/2 tsp Cinnamon.
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3/4 tsp Aluminum-free baking powder.
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1/2 tsp Sea salt.
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1/2 tsp Nutmeg.
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3 Free range eggs (or 2 duck eggs).
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1 Ripe banana.
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1/4 Cup raw honey.
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1 Cup shredded zucchini
Ingredients - Frosting.
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3/4 Cup Organic Palm Shortening
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1/2 Cup coconut cream (From 13.5 oz can refrigerated 12hrs).
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1/2 Cup raw honey (Melted if solid).
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2 Tbsp Tapioca starch.
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1 tsp Vanilla
Directions - Muffins.
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Pre-heat oven to 350 degrees F.
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Grease a muffin pan, or use muffin liners. (Works best).
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Shred the zucchini and press between paper towels until excess moisture is removed.
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Mix all dry ingredients together in a small bowl.
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Beat the eggs, then add the honey and banana and beat on medium for about 1 minute, until frothy.
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Add the Zucchini and mix until combined.
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Spoon the batter into the prepared pan.
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Bake for 30-35 minutes until browned on top, the middle is set, and toothpick comes out clean. (For mini-muffins 20-25 mins)
Directions - Frosting.
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Scoop off the 1/2 cup of coconut solids that have risen to the top of the can.
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Beat the coconut solids and palm shortening until thick.
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Add the rest of the ingredients and mix until completely combined. Refrigerate for at least 30 mins, then remix to make fluffy.