Gluten Free Zucchini Muffins

Category: Breakfast  


~1 ½ cups of blanched almond flour
~2 teaspoons of cinnamon
~1 teaspoon of baking soda
~1/2 teaspoon of nutmeg
~1/2 teaspoon of sea salt
~3 pastured eggs
~1/4 cup of raw and local honey
~1 ripe banana
~1 cup packed zucchini, shredded with skin on


~Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl.
~In an electric mixer, place all wet ingredients in the mixer bowl then beat on medium for 1-2 minutes until frothy and combined. Add the zucchini and beat again just enough so that it’s mixed.
~Slowly add the dry ingredients with the mixer running until all the has been fully mixed together.
~Place the batter into a greased bread pan. Bake for 35-45 minutes until the middle is set and a toothpick comes out clean.

Optional: Can add ¼ cup of Enjoy Life mini chocolate chips, nuts or your choice. If making into muffins, cook for 20-25 minutes.