Name: Gluten Free Peanut Butter Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups almond flour; 3/4 tsp baking soda; ½ tsp cinnamon; ¼ tsp salt; 1 tsp vanilla extract; ¼ cup coconut oil; 2 tsp lemon juice; 2 tbsp honey; 2 eggs; 2 tbsp peanut butter or other nut butter of choice; 2 cups shredded zucchini (squeezed between paper towels to remove moisture)

Description

These soft, gluten free peanut butter zucchini muffins are loaded with extra flavor thanks to the nut butter.

Ingredients

Scale

2 cups almond flour
3/4 tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
¼ cup coconut oil
2 tsp lemon juice
2 tbsp honey
2 eggs
2 tbsp peanut butter or other nut butter of choice
2 cups shredded zucchini (squeezed between paper towels to remove moisture)

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Instructions

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with paper liners
In a mixing bowl combine the flour, baking soda, cinnamon and salt. Add in the vanilla extract, coconut oil, lemon juice, eggs, honey and nut butter. Once well blended stir in the shredded zucchini.
Fill the muffin tins with the batter, pushing down on the batter to ensure its well packed into the cups.
Bake the muffins for 20 to 25 until a toothpick inserted in the muffins comes out clean.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking, Gluten-free