Zucchini Muffins

Ingredients

4 cups almond flour

1 tsp baking soda

2 tsp cinnamon

¼ tsp salt

3 small-medium sized zucchini, shredded

3 eggs, beaten well

½ cup honey

¼ cup melted butter (half a stick or 4 TBSP)

448 grams almond flour

1 tsp (5 ml) baking soda

2 tsp (10 ml) cinnamon

¼ tsp (1.25 ml) salt

3 small-medium sized zucchini, shredded

3 eggs, beaten well

118 ml honey

60 ml melted butter

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Soy Free

Preheat oven to 350°F (180°C).
Combine the dry ingredients (flour, baking soda, cinammon, salt).
Add the shredded zucchini and set aside.
Beat the eggs, add the honey and melted butter, and beat a little more.
Add the liquid mixture to the dry and mix thoroughly.
Spoon into lined muffin tins and bake in 350°F (180°C) oven for about 25 minutes.

This recipe was originally published in

Used with permission from