• Biscuits and Scones
  • Cornbread
  • Crackers
  • Flatbreads & Pizza Dough
  • Loaves & Artisan
  • Muffins
  • Pancakes, Waffles & Crepes
  • Pasta
  • Sandwich Bread
  • Sweet Bread & Coffee Cake

    • Recipe:

    Savory Coconut Flour Zucchini Muffins Recipe

    Recipe by on Oct 11th, 2011 in ,
    Savory Coconut Flour Zucchini Muffins
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    Grain-free, moist and filling, these grain-free muffins are a wonderful complement to soups.

    Recipe Ingredients:

  • 2 cups zucchini, shredded and seeded
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut flour
  • 6 pasture-raised eggs, lightly beaten
  • 3/4 cup coconut milk or dairy milk
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons aluminum-free baking powder (you can choose to omit this)
  • 2 teaspoons sea salt

    • Recipe Instructions:

    Do not worry about straining zucchini as the coconut flour will absorb the extra moisture.

    Stir together ingredients until well-combined. Batter with be thick but not dry. Add more milk if needed.

    Spoon into lined muffin tin and bake at 350 degrees for 25-30 minutes (20 minutes for mini muffins) or until toothpick inserted comes out clean.

    Comments and Reviews

  • Niamh says:
    Love these muffins!! They are so easy and so tasty with soup or as a snack with guacamole. Thanks for sharing the recipe! Reply

    • Your email address will not be published. Required fields are marked *




    Contact
    Terms of Service & Privacy Policy
    Advertise
    ©2015 Eat Nourishing