Friday, July 20, 2012

Zucchini Mini Muffins


It's definitely nice to have my other half here and be a whole family again.  The return of my husband means slightly more time in the kitchen and someone to run interference while I try new recipes in the morning.  This morning the distraction was bubbles.  Who doesn't love bubbles before breakfast?


While the kids and daddy were busy with bubbles I was busy making these.


I like to keep all my baked goods in mini form.  I've got four tiny hands and two tiny mouths in this house and I've found mini sizes are perfect for them.  This way I don't find a half eaten muffin at the bottom of a toy bin or under our coffee table.  Plus when we're talking about sweeter treats, the mini size is perfect for them.


I've always loved zucchini bread, even as a kid.  I needed to rework the traditional version for our household.  This version is gluten free, dairy free and there is no processed sugar.  And, of course, you're getting the veggies in during breakfast too!

Zucchini Mini Muffins

makes 24 mini muffins

1 cup almond flour
¼ tsp sea salt 
¼ tsp baking soda
1/2 tsp cinnamon
2 eggs
¼ cup grapeseed oil
¼ cup honey
1 tsp vanilla
1 ½ cups grated zucchini
1 cup walnuts, chopped

Preheat oven to 350.
Combine almond flour, sea salt, baking soda and cinnamon and mix to remove lumps.


Whisk together eggs, oil, honey and vanilla.


Add wet ingredients to dry and mix well.


Stir in zucchini and walnuts.


Spoon batter into greased mini muffin tin.


Bake for 20 to 25 minutes.


These were tasty little bites of veggie filled happiness.


And they didn't last long.  Some people were too hungry to wait for the pictures.


Someone loves his zucchini muffin.


She did too.


Maybe that's why none of these were left be the end of the day...

1 comment:

  1. I'm always looking for a new muffin recipe, can't wait to try this one!

    ReplyDelete