This is a recipe I have been thinking about since last summer. Only back then, I had already run out of my garden zucchini. This year....I actually remembered. If you have extra zucchini on hand this makes a great breakfast/snacking muffin. I used my standard muffin recipe ingredients and voila....delicious muffins.
1/2 cup Tapioca starch
1/2 cup Sorghum flour
1/2 cup Sweet Rice flour
2 Tblsp. Coconut flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1 tsp. Xanthan Gum
1 tsp. each - cinnamon and ginger
2 large eggs - whisked well
1 tsp. vanilla
1/2 cup plus 2 Tblsp. honey
1/4 cup grapeseed oil
3/4 cup chopped walnuts
1 cup finely grated zucchini - strain liquid through a sieve
Preheat the oven to 350 degrees. I like to line my muffin tin with paper cup liners.
In a medium sized bowl, combine all of the dry ingredients, whisking well to combine.
In a smaller bowl, whisk the eggs, then add in the honey, oil, and vanilla mixing well. Add the grated, drained zucchini mixing to incorporate.
Add the wet ingredients to the dry, mixing just until combined. Fold in the nuts and spoon the batter into your prepared muffin tins.
Bake for about 25 minutes, or until a toothpick inserted comes out clean.
Served warm with a good dollop of butter - yum!