Zucchini muffins

It’s that time of year again when lots of zucchini’s are popping up in our gardens. Here’s an easy recipe for zucchini muffins. Delicious by themselves, but even better topped with peanut butter or Nutella. Full of fiber. 

1 medium zucchini shredded

3 eggs

2 tablespoons molasses

3/4 cup brown sugar

1/4 cup melted butter 

3 tablespoons melted coconut oil

1/2 tsp salt

1/4 cup almond flour 

1/2 cup gluten free oats

1 and 1/4 cup rice flour

1 tsp baking powder (without cornstarch)

1 tsp baking soda

-first mix wet ingredients plus sugar then dry ingredients. Lastly fold in zucchini shreds

-other flours can be used instead some of the rice flour

-if you can’t find baking powder free from cornstarch then use two tsp baking soda

Bake 20 to 25 minutes for muffins at 350 degrees. 

Can also be frozen for later use

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