Nut-Free and Grain-Free Zucchini Muffins

Nut Free and Grain Free Zucchini Muffins

Ready in 40 minutes

Serves 1 loaf or 12 muffins

INGREDIENTS

• 1 1/2 cups of tiger nut flour

• 3 eggs, beaten

• 1 tbsp of cinnamon

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp nutmeg

• 1/4 cup honey

• 1 ripe banana

• 1 cup shredded, unpeel zucchini

PREPARATION

Preheat oven to 350° Fahrenheit.

1. Lightly grease an 8 ½-by-4 ½-inch loaf pan and place a piece of parchment on the bottom. Alternatively, lightly grease a muffin tin or line it with paper cups.

2. Grate zucchini in a bowl.

3. Combine the dry ingredients in a small bowl.

4. Place the eggs, honey, and banana in the bowl of a stand mixer, then beat on medium for 1 minute until frothy and thoroughly combined. Add the zucchini and beat again to incorporate about 15 seconds. 

5. With the mixer running, slowly add the dry ingredients until incorporated.

6. Spoon the batter into your loaf pan. You can also use this batter to make muffins using a 12-cup muffin pan lined with paper cups (fill each 2/3 full). 

7. Bake for 40 minutes until the middle is set, and a toothpick comes out clean. Bake muffins for 30 to 35 minutes.