Zucchini & Walnut Muffins: GF/DF (serves 12)

  • 1 cup (2 1/2 dl) gluten free flour
  • 1/2 cup (1 1/4 dl) almond flour
  • 1/2 cup (1 1/4 dl) corn starch
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 salt
  • 1/2 t ground cardamom
  • 1/2 cup (1 1/4 dl) coarsely chopped walnuts
  • 2 eggs
  • 1/2 cup (1 1/4 dl) sugar
  • 1 t vanilla extract
  • 4 T coconut oil
  • 1 cup (2 1/2 dl) grated zucchini (about half a medium size zucchini)

Preheat the oven to 350 F/175 C

Mix all the dry ingredients, including the walnuts, in a big bowl. Mix the eggs and sugar until fluffy then add the vanilla extract, coconut oil and zucchini. Combine with the dry ingredients and mix well.

Distribute the batter into 12 muffin cups. Bake for 20-25 minutes. Cool on a baking rack. Freezes well!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s