Chocolate Almond Zucchini Muffins with Silkeny Coconut Oil!

These are perfect as an afternoon snack, these muffins are easy to make, have a veggie in them and use Silkeny Coconut Oil which is great for baking and even for body care! :)

Ingredients

1 Cup almond flour
2 tbsps Stevia
¼ teaspoon baking soda
1/2 cocoa powder

2 large eggs
1/4 maple syrup (optional)
1 zucchini grated
1/4 cup coconut oil Melted (can use more if you find the batter is too dry if not using the maple syrup)
1/4 cup nut or seed butter (let it sit out so it’s a stirring consistency)

Instructions
In a medium bowl, combine almond flour, baking soda, cocoa and stevia with a fork or whisk.

In a large bowl combine eggs, maple syrup if using, 1 zucchini grated, melted coconut oil and the nut or seed butter.
Stir dry ingredients into wet, mixing until combined.

Scoop about ¼ cup of batter at a time into a greased paper muffin liner in a muffin pan. We greased with coconut oil!
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan and then pop out onto a plate!

photo (2)

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