Submitted by: Isabel De Los Rios
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 3
These gluten-free muffins are tasty and make a great breakfast treat!
1 c. zucchini
3/4 c. almond flour
1/3 c. honey, raw
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 egg
1/4 c. Greek yogurt
1/4 c. dried cranberries
Preheat oven to 350ºF. Line 6 cups of a muffin pan with paper liners.
Combine almond flour, baking powder, baking soda, sea salt, and cinnamon in a bowl. Stir in honey, egg, and yogurt. Add shredded zucchini and stir to combine. Fold in dried cranberries.
Fill muffin cups about 2/3 full. Bake for 20-25 minutes, until muffins are firm and lightly browned on top.
Makes 6 muffins. Serving is 2 muffins.
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