Tuesday, 10 June 2014

Gluten Free Zucchini & Banana Muffins


1 Banana Mashed
1 Cup of grated Zucchini
1/2 Cup Coconut Flour sifted
1/4  of a cup of Almond Meal
(I blend whole almonds in the food processor)
1/4 Teaspoon of Nutmeg
2 Teaspoons of Organic Cinnamon
1 Teaspoon of Baking Powder
1/2 Teas Himalayan Rock Salt
4 Free Range Eggs
1/2 Teaspoon of Organic Apple Cider Vinegar
1/3 Cup of Raw Honey
2 Tablespoons of Coconut Oil melted
(Simply zap in the microwave)
1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.


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