Gluten Free Zucchini Muffins

November 6, 2018


  • 1 ½ cups of blanched almond flour
  • 2 teaspoons of cinnamon
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of sea salt
  • 3 pastured eggs
  • 1/4 cup of raw and local honey
  • 1 ripe banana
  • 1 cup packed zucchini, shredded with skin on


  • Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl.
  • In an electric mixer, place all wet ingredients in the mixer bowl then beat on medium for 1-2 minutes until frothy and combined. Add the zucchini and beat again just enough so that it’s mixed.
  • Slowly add the dry ingredients with the mixer running until all the has been fully mixed together.
  • Place the batter into a greased bread pan. Bake for 35-45 minutes until the middle is set and a toothpick comes out clean.

Optional: Can add ¼ cup of Enjoy Life mini chocolate chips, nuts or your choice. If making into muffins, cook for 20-25 minutes.

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