Zucchini Muffins

Zucchini Muffins.jpg

You know what my favorite thing about these muffins are? The texture. I am definitely a “texture” person, so anything too soft, too chewy, or like anything resembling a brick is OUT. But the combination of these flours seem to do the trick…moist and still “bread like” with just a little crumble!

 •2/3 cup Otto's Cassava flour
•1/3 cup coconut flour
•1/3 cup Tigernut Flour
•1 tsp baking soda
•1/2 cup + 1 tbsp melted coconut oil
•1 1/2- 1 3/4 large banana (depending on size), smashed
•2 tbsp unsweetened apple sauce
•8 Medjool Dates
•1/2 cup grated zucchini
•1/2 cup honey

  1. Preheat oven to 350*.

  2. Grate zucchini, then squeeze with paper towels to remove excess moisture.

  3. Boil dates until soft, around 5 minutes. Remove pits.

  4. Combine all ingredients EXCEPT zucchini in a food processor and process until well mixed. It will form a thick,paste-like “dough”.

  5. Transfer the dough to a mixing bowl and gently fold in the zucchini.

  6. Line a muffin tray with paper or silicone cups, filling them with batter to near the top.

  7. Bake for 25-30 mnts, until golden brown.