Gluten-Free Zucchini Muffins
By: Tia
Published: Tuesday, August 10, 2010 - 12:34am

Ingredients




Dry Ingredients:
2 cups Almond Flour, packed tight (Honeyville)
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 tablespoon Cinnamon
1 teaspoon Nutmeg
Wet Ingredients:
2 cups Shredded Zucchini
3 Eggs
1/4 cup Grapeseed or coconut Oil
1/2 cup Agave Nectar or Blackstrap Molasses or 1 cup Chopped Cherries (optional)
1/2 cup hemp seeds (optional)

Preparation

1 Preheat oven to 350° F. 2 Mix dry ingredients together in a medium bowl. Get out all of the lumps. 3 Mix wet ingredients together in large bowl. 4 Add the dry ingredients to the wet ingredient bowl. 5 Grease muffin tin. I chose to spray with coconut oil spray. 6 Bake for 20 – 22 minutes. Check with toothpick for doneness.