Paleo Zucchini Walnut Muffins
Super light and sweetened with just bananas and honey, these gluten-free zucchini muffins make a tasty snack!
Servings 11 muffins
Silicone muffin cups
- ½ cup walnuts
- ¾ cup almond flour blanched
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 banana very ripe
- 1.5 tablespoons coconut oil measured solid
- 1 teaspoons vanilla
- 1 small zucchini shredded, about 1 overflowing cup
- ¼ cup raw honey
- ⅛ egg whites
Preheat the oven to 350.
Grind the walnuts into a chunky flour. Likewise, shred the zucchini and let sit in the strainer for five minutes to drain the water.
Combine the dry ingredients in a large bowl and mix well.
Heat the coconut oil and mash the banana. Combine the remaining ingredients in a small bowl (except the zucchini) and whisk.
Pour the wet into the dry and mix until everything is coated. Mix in the zucchini.
Line a muffin tin or use silicone baking cups and portion the batter into 11 muffin tins.
Bake for 30 minutes, flip the tray and bake for another 10 minutes.
Remove from oven and let cool for 45 minutes in the pan. This is what firms up the muffins so don't rush this!
Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 151mg | Fiber: 2g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg