Try this Paleo Zucchini Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven 350 degrees F. Bake muffins 20-25 minutes using a standard muffin pan with liners.
Combine flours, cinnamon, nutmeg, b. soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.
Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 401 | ||
Calories from Fat: 337 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 50.8mg | 16 % | |
Sodium 193.5mg | 7 % | |
Potassium 297.2mg | 8 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 11.8g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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