Zucchini Muffins
Prep:
|
Cook:
.svg){kind=icon}
Unknown
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)
No items found.
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
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
Dietary Requirements
Soy Free
Meal Type
Snacks
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- 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.
No items found.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments