THRILLED! Psyched to have Abby from Seaweed & Sassafras visiting my blog today with an awesome guest post!
Almond Flour Gluten-Free Zucchini Muffins
*Best stored in your fridge once they are done cooling completely. Also, store remaining almond flour in your freezer to keep it fresh, but let it come to room temperature to use it next time.Print
Preheat your oven to 350 degrees F. And pop liners into your muffin pan. Cut the ends off of your zucchini and grate into shreds.
In a small bowl mix together the flours, baking soda and pumpkin pie spice.
In the bowl with your mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated.
Add the flour mixture a little at a time to the egg mixture until mixed together.
Now add the zucchini and mix.
Add the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.