Recipes
Bright, moist, gluten-free lemon zucchini muffins made with almond flour, maple syrup, and fresh zucchini. A nourishing snack or breakfast.
Ingredients
- 3 large eggs
- 1 lemon, zest and juice
- 1⁄2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup zucchini, grated
- 3 1⁄2 cups almond flour
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