Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut flour
  • 2 tablespoons ground flax
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (8 oz/230 g)
  • 2 eggs (room temperature)
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla
  • 6 tablespoons maple syrup (or sugar-free syrup)
  • 1/4 cup chopped pecans or chocolate chips

Instruction

  • Preheat oven to 375 F. Prepare a 12-cavity muffin pan by lining with parchment or silicone liners or greasing it with butter.
  • In a large bowl whisk together coconut flour, ground flax, baking powder, baking soda, and cinnamon.
  • In another bowl combine eggs, melted coconut oil, vanilla, and maple syrup. Add wet to dry ingredients and combine. Fold in grated zucchini, chopped nuts or chocolate chips.
  • Fill batter into 12 muffin pan cavities (don't be tempted to make fewer, larger muffins - the centers will be too mushy), top each with a few more nuts or chocolate chips and bake for 25 minutes.
  • Let muffins cool before removing from pan. Store in an airtight container.