Zucchini Muffins

It’s fun saying “I got it from my mama”, and I get to say that here with this recipe - I just made a few alternations ;)

Wet Ingredients:

  • 1/3 Cup Coconut Oil or 2/3 Olive Oil

  • 1/2 Cup Honey, Maple Syrup or Brown Rice Syrup

  • 1 Mashed Ripe Banana (added for sweetness)

  • 2 Eggs

  • 1/2 Cup Milk (I like to use Almond Milk)

  • 2 Tsp Vanilla Extract

  • 1 1/2 Cup grated Zucchini

  • Optional: can add sliced dates, banana and/or figs if you like.

Dry Ingredients:

  • 1 Tsp Baking Soda

  • 1 Tsp Ground Cinnamon

  • 1/2 Tsp Salt

  • 1/4 Tsp Nutmeg

  • 1 3/4 Cup Flour (if you are gluten free, you can combine Rice Flour and Almond Flour like I do: 1/2 Cup of Brown Rice Flour, 1/2 Cup of White Rice Flour and 3/4 Cup of Almond Flour)

  • 3/4 Cup of Walnuts

Directions:

Step 1: Preheat oven to 350 degrees C and prepare either a loaf pan or muffin tray with coconut oil inside the tin where the mixture will go.

Step 2: In a large sized bowl, combine all the wet ingredients with a mixer

Step 3. In a medium sized bowl, combine all dry ingredients.

Step 4. Pour the dry ingredients into the wet mixture, combining well.

Step 5. Pour final mixture into either the loaf pan or muffin tray.

Step 6. Bake the loaf or muffins for 55-60 minutes, depending on how golden you like your goodies..

Step 7. Eat and enjoy:)

Let me know what you think!

Until next time,

Laura

Laura Sanhueza-MillerComment