Grain-free Almond Flour Zucchini Muffins
 
Prep time
Cook time
Total time
 
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Serves: 12 muffins
Ingredients
  • 3 cups almond flour/meal
  • 2 tsp baking powder
  • 2 small zucchinis, grated
  • a handful of black olives, pitted and chopped roughly
  • ½ cup coconut oil
  • 2 large tbsp of ground flaxseed (This is to replace eggs. If you can tolerate eggs, go ahead and use them.)
  • 6 tbsp warm water (This is to replace eggs. If you can tolerate eggs, go ahead and use them.)
  • 1 large tbsp of honey (or stevia if avoiding fructose)
  • 2 tsp dry oregano
  • 2 tsp dry tarragon
  • ½ tsp sea salt
How To Make
  1. Preheat the oven to 375F or 190C.
  2. To make a flax egg, combine flaxseed meal + warm water and let it stand for a few minutes to thicken.(If you tolerate egg, you can use egg instead, and omit this step).
  3. Combine all dry ingredients (flour, salt, baking powder).
  4. Combine all wet ingredients; zucchini, olives, oil and honey and mix them well.
  5. Mix dry, wet ingredients, herbs and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil.
  6. Dish out mixture to about 12 muffin cups.
  7. Bake for 25-30 min or till tops are firm.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/grain-free-almond-flour-zucchini-muffins/