Coconut Flour Zucchini Muffins
Grain-free paleo-friendly zucchini muffins that are refined sugar-free
Servings: 9 muffins
Calories: 265kcal
Ingredients
- 5 large eggs
- 1/2 cup avocado oil
- 1/2 cup pure maple syrup
- 1/2 cup + 2 Tbsp coconut flour
- 1 cup tapioca flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup zucchini grated (1/2 medium zucchini)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.
- Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.
- Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.
- Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.
Nutrition
Serving: 1of 9 | Calories: 265kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Fiber: 4g | Sugar: 12g