Coconut Flour Zucchini Muffins
User Reviews
4.5
6 reviews
Excellent
Coconut Flour Zucchini Muffins
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Grain-free paleo-friendly zucchini muffins that are refined sugar-free
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Ingredients
- 5 large eggs
- 1/2 cup avocado oil
- 1/2 cup pure maple syrup
- 1/2 cup + 2 Tbsp coconut flour
- 1 cup tapioca flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup zucchini grated (1/2 medium zucchini)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with 9 muffin papers.
- Add all ingredients except the grated zucchini to a blender. Blend until completely smooth. Stir in the grated zucchini until well-combined.
- Fill the muffin holes up ⅔ to ¾ of the way full. Bake on the center rack of the preheated oven 30 to 35 minutes, or until muffins are golden-brown and cooked through.
- Allow muffins to cool at least 30 minutes before eating. I suggest enjoying these muffins with a pat of butter and a drizzle of honey.
Nutrition Information
Show Details
Serving
1of 9
Calories
265kcal
(13%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
16g
(25%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 265kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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