FLOURLESS ZUCCHINI MINI MUFFINS

Ingredients

1 large ripe banana mashed
1 egg or flax egg
1 cup shredded zucchini
1 1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup maple
1/4 cup oil (coconut or canola are best)
1/4 cup milk (regular or dairy free)
1 T cinnamon

font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;">1/4 tsp salt

1/3 cup raisins

1 1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F.
In a food processor or blender, combine banana, egg, milk, maple, and vanilla and blend until smooth.
In a small bowl combine and stir all dry ingredients.
Add the wet ingredients into the dry ingredients and stir to combine.
Fold in raisins and zucchini and stir to combine.
Pour into lined or lightly greased muffin pan and bake for about 20 minutes or until you can poke with a toothpick and no residue is left.
Allow to cool completely and store in an airtight container.

Recipe Notes

Feel free to add in pecans, walnuts or other add ins you may

https://www.lemonsandzest.com/2018/07/23/flourless-zucchini-mini-muffins/