Description
Healthy, grain free and dairy free zucchini muffins that are made with cassava flour. These nutrient dense muffins are perfect for breakfast, snack or packed lunches.
Ingredients
Scale
- 150g zucchini (1 rounded cup, sliced)
- 1/2 cup walnut pieces (65g)
- 1 cup cassava flour (135g) spooned & leveled
- 2 tsp Paleo baking powder
- 1 tsp cinnamon (optional)
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup water
- 2 Tbsp honey
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Place zucchini and walnuts in food processor and blend, stopping to scrape the sides every so often. Blend until mixture has a consistent, relatively smooth texture.
- Add remaining ingredients to food processor. Stir with a spatula, then blend until smooth.
- Scoop batter into a lined muffin pan.
- Place in the oven and bake at 350 degrees for 18-20 minutes*
- Cool to room temperature on a wire cooling rack and store in an air-tight container in the fridge.
Notes
*Muffins are best when they come out of the oven slightly under-baked