Zucchini Muffins, adapted from Elana’s Pantry

Even without a garden of my own, I have a serious overload of zucchinis this summer! This is definitely not a bad thing, I’ve been enjoying sauteed zucchini in my eggs for breakfast, raw zucchini noodles with paleo pad thai sauce, zucchini lasagna, dehydrated zucchini chips and zucchini muffins! These muffins are amazing. I adapted them from a recipe at Elana’s Pantry. If you haven’t visited her page, check it out! She has lots and lots of delicious almond and coconut flour recipes that are almost sinful, but I can still feel good about eating them!

 

Give Me More Zucchini Muffins!  

 

What you will need:

Grater (to shred the zucchini)

One medium sized mixing bowl

One large mixing bowl

Measuring cup

Measuring spoons

large mixing spoon

Muffin Tin

 

Ingredients:

3 cups grated zucchini

1/3 cup coconut flour

1 tablespoon hemp protein powder

1 tablespoon flax seed

1 tablesoon chia seed

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

3 eggs

1/4 cup coconut oil

1/4 cup honey

 

  Methodology:

 

Preheat oven to 350 degrees

In a medium bowl combine coconut flour, protein powder, flax seed, chia seed, salt, baking soda, cinnamon, nutmeg, and allspice.

In a large bowl, combine eggs, oil, honey, and zucchini.

Thoroughly mix the dry ingredients into the wet.

Grease the muffin tin with coconut oil

Bake at 350 degrees for approximately 35 minutes. I was using a large muffin tin that yielded 6 muffins, the time may be shorter if you make smaller muffins!

 

I enjoyed mine plain, warmed up or with huckleberry jam! They were so tasty I ate them too fast to take a photo, but don’t worry! I will definitely be making them again soon!

 

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