Zucchini Muffins

재료

• 1/2 tsp apple cider vinegar
• 2 tbsps coconut oil
• 3/4 cup coconut flour
• 4 개 대형 eggs
• 2 티스푼 cinnamon
• 1/2 티스푼 salt
• 1 티스푼 vanilla extract
• 1 컵, 으깨진 banana
• 1 개 중형 zucchini
• 1 티스푼 baking soda
• 1/3 컵 honey

조리법

1. Preheat oven to 350 °F (175 °C).
2. Combine coconut flour, cinnamon, baking soda, and salt.
3. In a blender or bowl, combine eggs, honey, vanilla, and coconut oil.
4. Add dry to wet ingredients and pulse to mix. Let sit 3-5 minutes to allow flour to absorb liquids.
5. Add apple cider vinegar, banana, and shredded zucchini to the mixture and pulse to combine.
6. Add batter to pan with muffin liners and bake for 25 minutes or until toothpick comes out clean.
7. Let cool. Keep leftovers refrigerated.