Cinnamon Zucchini Muffins

Anyone else struggle with healthy breakfast options while traveling?  Clean food options barely exist at the airport to begin with and then add in gluten and dairy restrictions and you have a whole lot of nothing to eat!  I came up with this muffin recipe as a solution to this problem.  These babies are not only grain and added sugar free, they also power in a dose of veggies, healthy fats and fiber!  I’ll bring two of these with some collagen powder to throw in my green tea and my travel breakfast is served! PSA due to amazing smell you will want to eat the batter (please don’t) raw; also will make your kitchen smell fabulous!

What you need:

• 1/2 cup coconut flour

• 1/4 cup almond flour

• 2 teaspoons cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 4 eggs

• 3-4 dropperfuls of vanilla stevia

• 1 teaspoon vanilla extract

• 2 tablespoons coconut oil (melted)

• 1/2 teaspoon apple cider vinegar

• 1.5 banana, mashed

• 3/4 cup unpeeled, finely shredded zucchini (about 1 medium zucchini)-squeeze out the water

• 1/2 cup chopped walnuts

How you do it:

1. Preheat oven to 350°

2. Grease muffin tin or fill with paper muffin cups

3. Add all wet ingredients to a food processor or a vitamix (eggs, stevia, vanilla, and coconut oil); blend until well combined

4. Mix all dry ingredients together in a separate bowl (coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt)

5. Add the dry ingredients to the wet and blend; allow to sit for 3-5 minutes for the coconut flour to absorb

6. Add the apple cider vinegar, banana and zucchini and blend again until just combined

7. Fold in the walnuts

8. Spoon into muffin tins filling 3/4 of the way full

9. Bake for 20-25 minutes or until knife comes out clean and edges are starting to brown

10. Let cool and serve!  (Stores well in the freezer or a few days in the fridge)

Tip: Drizzle with melted coconut butter as a healthy frosting sub:)

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