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Grain-Free Zucchini Muffins

Zucchini Muffins
  • 2 cups blanched almond flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 cup erythritol
  • 1 tsp. stevia
  • 1/4 cup coconut or MCT oil
  • 2 large pastured organic eggs
  • 1 cup grated organic zucchini
  • 1/2 cup pecans coarsely chopped

  1. Preheat oven to 350° F.
  2. Grease muffin pan with coconut oil and dust with almond flour.
  3. In a large bowl, combine the almond flour, salt, baking soda, cinnamon, stevia and erythritol.
  4. In a medium bowl, whisk together the coconut or MCT oil and eggs.
  5. Blend the almond mixture into the wet ingredients until thoroughly combined, then fold the zucchini, and pecans.
  6. Bake for 50-60 minutes on the bottom rack of the oven.
  7. Let bread cool for 1 hour then serve.