Gluten Free Dairy Free Nut Free
Prep Time: 20 minutes Bake Time: 25 minutes Servings: 24 mini muffins or 12 regular muffins
1/2 cup coconut flour
1/4 cup arrowroot flour
1/2 baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 ground nutmeg
1/4 ground clove
1/2 cup real maple syrup or honey
1/4 cup coconut oil, melted, allow to cool
6 eggs, room temperature
1 tsp vanilla
1 1/2 cups fresh zucchini, shredded
Optional add ins: Mini chocolate chips (I use Enjoy Life)
Preheat oven to 350 degrees. Place parchment paper baking cups in a mini muffin tin. Must use parchment paper baking cups instead of the traditional paper cups. Trust me, the traditional paper baking cups will stick to the muffins.
Shred or grate the zucchini. Remove as much moisture as you can from the zucchini with either paper towels or a kitchen towel. Set zucchini aside.
Combine dry ingredients: coconut flour, arrowroot flour, baking soda, sea salt, cinnamon, nutmeg, and clove. Stir well.
Combine maple syrup, coconut oil, eggs, and vanilla. Whisk well until fully combined. Add dry ingredients to the egg mixture and stir well. Add zucchini to the mixture and stir to evenly distribute zucchini in the batter.
Spoon evenly into the muffin tins. Bake for 25 minutes. Insert toothpick in center, if it comes out clean the muffins should be done. Let cool. Enjoy!!