ZUCCHINI BANANA BREAD MUFFINS-PALEO
Made with almond and coconut flour, these are moist and delicious.
ZUCCHINI BANANA BREAD MUFFINS-PALEO
Keywords: gluten-free paleo
Ingredients (9 extra large or 12 large)
- 1 ½ cups almond flour
- 3 tbsp coconut flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, beaten
- 2 tbsp honey or agave
- ¼ cup of melted coconut oil
- 1 ripe banana
- 1 cup shredded, unpeeled zucchini
- 1 cup raisins
Instructions
Preheat oven to 350 degrees F.
This recipe makes about 9 extra large muffins or 12 large
Beat eggs, banana and honey on medium for 1-2 minutes until frothy and fully combined. While beating add the coconut oil in in a steady stream so it does not solidify. Add the zucchini and beat again just until mixed.
Fold in the dry ingredients and raisins until just mixed. Let sit for a few minutes so the coconut flour absorbs some of the liquid.
Bake for 25 - 30 minutes.
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