Gluten free Zucchini Lemon Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 118.8
- Total Fat: 4.3 g
- Cholesterol: 93.0 mg
- Sodium: 173.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.6 g
- Protein: 5.0 g
View full nutritional breakdown of Gluten free Zucchini Lemon Muffins calories by ingredient
Introduction
Super moist muffins perfect for brunch or breakfast or on the run. Super moist muffins perfect for brunch or breakfast or on the run.Number of Servings: 10
Ingredients
-
2/3 cup Coconut Flour
5 large Egg,
1 tbsp Vanilla Extract
juice of 2 whole lemons
1/4 cup Coconut Oil
1/3 cup Honey
1 cup Zucchini (Shredded)
1 tea. Lemon Zest
1 tsp Baking Soda
2 tbsp *Flax Seed Meal (ground flax)
1 tbsp chia seeds
Directions
Preheat oven to 350. Spray 10 muffin cups
Mix the lemon juice, honey, vanilla and eggs in a medium bowl. In a larger bowl add the flour, chia seeds, flax meal, baking soda and lemon zest together. In another bowl stir the coconut oil and zucchini. Add the zucchini mix to the flour first then add the liquids to the flour and zucchini bowl till moist. Scope with an ice cream scope into the muffin cups. Bake for 25 mins or till done.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GALEMIX51.
Mix the lemon juice, honey, vanilla and eggs in a medium bowl. In a larger bowl add the flour, chia seeds, flax meal, baking soda and lemon zest together. In another bowl stir the coconut oil and zucchini. Add the zucchini mix to the flour first then add the liquids to the flour and zucchini bowl till moist. Scope with an ice cream scope into the muffin cups. Bake for 25 mins or till done.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GALEMIX51.