I’ve done a few things to bump up the nutritional value these muffins and to set them apart from store bought muffins and most zucchini muffin recipes. Here’s what makes these muffins better for your health and for your waistline:
½ cup cooked quinoa
1 cup blanched almond flour
1½ teaspoons baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
pinch of nutmeg
3 tablespoons raw honey, melted
1 teaspoon vanilla extract
1 banana, mashed
1 tablespoon coconut oil, melted
1 cup Green Zucchini, shredded and drained
Preheat oven to 350 degrees and generously grease a mini muffin tin with coconut oil.
Combine the quinoa, almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined.
Fold in the zucchini and chocolate chips.
Pour 1 Tablespoon of batter into 24 mini muffin tins.
Bake for 18 minutes or until golden and set.
Remove from oven and let cool for 5 minutes.
Transfer out of muffin pan and cool on wire rack. Enjoy!