My garden is flooding me with zucchini. So here is yet another zucchini recipe. By adding banana to these muffins, I was able to cut out some of the honey which gave it a more naturally sweet flavor. These are great for school lunches. Banana Zucchini Muffins
1 1/2 cups almond flour
4 Tbsp coconut flour
1 cup shredded zucchini
3 eggs
1/2 cup homemade creme fraiche
1 Tbsp vinegar
1 1/2 tsp baking soda
2 ripe bananas
1 Tbsp pure vanilla extract
1/8 cup honey
Heat oven to 375 and line 12 muffin cups with papers. Mix together ingredients and fill the muffin cups. Bake until golden brown and the muffin is springy to the touch (about 20-25 minutes). Let cool before removing from pan.
No comments:
Post a Comment