Muffins - Zucchini Muffins with almond flour

By tinathorn

gluten free

Ingredients

• 1/2 cup Coconut Flour
• 1 1/2 cup Almond Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Pumpkin Pie Spice
• 3 Eggs
• 1 6oz cup Vanilla greek yogurt
• 1/2 cup Sugar
• 1 1/2 cups shredded zucchini (1 whole large zucchini)

Details

Adapted from theroastedroot.net

Preparation

Step 1

Preheat your oven to 350 degrees F. And pop liners into your muffin tin. Cut the ends off of your zucchini and grate into shreds.
In a small bowl mix together the flours, baking soda and pumpkin pie spice.
In the bowl with your mixer, add the sugar, yogurt, and eggs and beat until the sugar is incorporated.
Add the flour mixture a little at a time to the egg mixture until mixed together.
Now add the zucchini and mix.
Add the batter to the muffin tins, I made 12 large muffins. Bake for 30-35 minutes.