Gluten-Free Zucchini Muffins
Ingredients
Dry Ingredients:
2 cups Almond Flour, packed tight (Honeyville)
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 tablespoon Cinnamon
1 teaspoon Nutmeg
Wet Ingredients:
3 Eggs
1/4 cup Grapeseed or coconut Oil
1/2 cup hemp seeds (optional)
Preparation
1
Preheat oven to 350° F.
3
Mix wet ingredients together in large bowl.
4
Add the dry ingredients to the wet ingredient bowl.
5
Grease muffin tin. I chose to spray with coconut oil spray.
6
Bake for 20 – 22 minutes. Check with toothpick for doneness.
Tools
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Yield:
8
Added:
Tuesday, August 10, 2010 - 12:34am
