Gluten Free Zuchini Muffins

My daughter brought home a recipe for zucchini bread that was made with white sugar and white flour. I try to avoid these 2 things as much as possible. In fact I can’t remember the last time I used white sugar or flour for anything! Besides the fact that I LOVE taking less healthy recipes and making them healthier! I wanted to make my little girl something she could enjoy, that I could still feel good about! The best part about these is that they freeze well, and are perfect for school lunches for our girls!

Treen’s Clean Zucchini Muffins
(makes 1 dozen large muffins)

3/4 cup coconut flour
1/4 cup almond flour
1 teaspoon baking powder
3/4 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
2 cups peeled & shredded zucchini
2 teaspoons vanilla
6 eggs
1/4 cup melted coconut oil
1/2 cup maple syrup 

Method: preheat oven to 350° 
Mix together all dry ingredients in a large bowl. Then toss in shredded zucchini and mix all well. 
Then in a separate bowl mix all wet ingredients. Pour wet ingredients into dry bowl. Mix all together well. 
Spoon out mixture into Standard muffin tin, lined with liners. Convection Bake for 50 min. 

*Portion Fix Program - 1 Replacement yellow for each muffin OR you could sub out the maple syrup for a mild organic honey and it would be ⅓ of a blue, ¼ of a red, ⅙ green, 1 tsp (coconut oil), and 2 tsp of honey for 1 muffin. But this is just off the top of my head, I’d personally just stick with the real maple syrup ( I am Canadian, haha ) 

*Gluten-free mixtures usually take longer to bake in the centre, so they can easily become burnt on the outside, before cooking throughout. So keep an eye on these babies! They should come out a golden brown with a moist centre.

These are delicious fresh out of the oven!  But if you want to add a little extra touch you can make maple butter and spread some on top! 

*MAPLE BUTTER*

-3 Tbls Real Maple Syrup
-3 Tbls melted and cooled coconut oil
-1/4 tsp cinnamon 

Mix all together well. Allow to cool and continue mixing. As mixture hardens it will become like creamy butter. 
*Portion Fix - 1 tsp per 1 tsp of maple butter