Food Friday!

I had some extra zucchini in the fridge and decided eating it in a muffin would be way more enjoyable. These Healthy Zucchini Muffins are super moist and super healthy. Delicious with a few dark

 chocolate chips and fresh from the oven!

- 11/4 cups Quinoa flour

- 1/2 Stevia

- 1 tsp ground cinnamon

- 1 1/4 tsp baking powder

- 1/2 baking soda

- 1/4 tsp sea salt

- 1 cup finely grated zucchini

- 1/2 cup unsweetened almond milk

- 2 tbsp coconut oil

- 2 tbsp honey

- 1 large egg

- 1/2 cup finely chopped walnuts

Directions:

- pre-heat oven to 400〫

- coat the insides of a muffin tin with olive oil. Set aside.

- in a large bowl, combine the dry ingredients (Quinoa flour, Stevia, cinnamon, baking powder, baking soda, sea salt). Set aside.

- in a small bowl, combine the wet ingredients (zucchini, milk, coconut oil, honey, egg)

- in increments, whisk the wet mixture into the dry mixture

- stir in the walnuts

- spoon the batter into the prepared muffin tins, filling approximately 3/4 full

- makes 12 muffins

Directions for Topping:

- first sprinkle the top of each muffin batter with Stevia and a pinch of cinnamon

- then top each muffin with the chopped walnuts and dark chocolate chips (if you're a chocolate lover)

- wipe off any drips of batter or excess topping from the muffin tin

- bake for approximately 12 minutes or until a knife comes clean when poked into the center of the muffins

- loosen the edges of muffins using a knife and remove from muffin tin. Cool the muffins on a cooling rack.

- best to enjoy these moist muffin treats when fresh from the oven!

This recipe was adapted from one found on My Recipes