Paleo Zucchini Mini Muffins

Ingredients:

  • 1 cup almond flour, sifted
  • 1/4 cup coconut flour, sifted
  • 1/4 teaspoon sea salt
  • 1 teaspoon aluminum free baking soda
  • 2 teaspoon ground cinnamon
  • 1/3 cup walnut oil
  • 1/3 cup apple butter
  • 1/8 cup maple syrup
  • 1 large egg
  • 1 cup grated zucchini (1 medium unpeeled zucchini)
  • 1/4 cup mini choc chips

Frosting (optional)

  • 1 cup of cream cheese at room temp (approx 8oz)
  • 1 1/2 tablespoons local honey

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix together the flours, salt, baking powder, baking soda, and cinnamon.
  3. In a separate medium bowl, whisk together the oil, syrup and egg.
  4. Add the dry ingredients and mix until just combined.
  5. Mix in grated zucchini.
  6. Spray mini muffin pan with coconut oil spray
  7. Fill muffin spots to the rim
  8. Bake for 15 minutes on 350 degrees.
  9. Allow to cool for 30 minutes if you plan on frosting them, otherwise enjoy these slightly warm with a cup of tea or coffee.  A great afternoon snack!

For Frosting:

  1. In a small bowl mix together the cream cheese and honey until smooth.
  2. Spread on the cooled muffins.
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