Gluten Free Green Kitchen Zucchini Cupcakes

Name: Gluten Free Green Kitchen Zucchini Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 ripe banana; 3 organic eggs; 3 tbsp maple syrup or other sweetener of choice; 2 tbsp honey or other sweetner of choice; 1 1/2 cup (375 ml) King Arthur Gluten Free All Purpose Flour; 1 vanilla bean scraped or 1 tsp ground vanilla extract; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground cloves; 0 5 tsp ground allspice; 1 tsp baking powder; 1/2 tsp baking soda; 1 1/2 cup (375 ml) zucchini shredded; 75 g (5 tbsp) organic butter; 1/4 cup (62.5 ml) raw walnuts almonds coarsely chopped; 1/4 cup pumkin seeds chopped

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 ripe banana3 organic eggs3 tbsp maple syrup or other sweetener of choice2 tbsp honey or other sweetner of choice1 1/2 cup (375 ml) King Arthur Gluten Free All Purpose Flour1 vanilla bean, scraped or 1 tsp ground vanilla extract1 tsp ground cinnamon1 tsp ground cardamom1 tsp ground cloves0,5 tsp ground allspice1 tsp baking powder1/2 tsp baking soda1 1/2 cup (375 ml) zucchini, shredded75 g (5 tbsp) organic butter1/4 cup (62.5 ml) raw walnuts almonds, coarsely chopped1/4 cup pumkin seeds, chopped

Directions

Preheat the oven to 350�F/180�C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture) and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Serving Size:�makes 12 muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 161.6
Total Fat: 4.4 g
Cholesterol: 46.5 mg
Sodium: 120.0 mg
Total Carbs: 27.9 g
Dietary Fiber: 1.6 g
Protein: 4.7 g

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