Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 4
A delicious, moist, gluten-free muffin!
1 1/2 c. almond flour
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon
1 c. zucchini
3 tbsp. maple syrup
1 banana
1 tbsp. coconut oil
Preheat oven to 350ºF and line a muffin pan with greased muffin cups.
Combine almond flour, baking powder, sea salt, and cinnamon in a bowl and set aside.
Combine mashed banana, maple syrup, and melted coconut oil in a medium bowl or stand mixer, and mix together vigorously. Add grated zucchini to wet ingredients and mix well. Add dry ingredients to wet ingredients, and mix until well incorporated.
Divide batter among 8 muffin cups and bake for about 30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
*Makes 8 muffins. A serving is 2 muffins.
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