Grain Free Nut Free Zucchini Mini Muffins
Kid friendly for a variety of ages and stages!
Servings Prep Time
24mini muffins 15minutes
Cook Time
20minutes
Servings Prep Time
24mini muffins 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl combine together the eggs, coconut oil, maple syrup and vanilla. Mix until fully combined.
  3. In small bowl combine the dry ingredients (coconut and tapioca flours, cinnamon, salt and baking soda) then sift into the wet ingredients.
  4. Gently fold in the zucchini until well combined.
  5. Fill parchment lined muffin mini muffin tins (makes about 24) with about 2 tablespoons of batter each.
  6. Bake for 20 minutes or until a toothpick comes out clean.
Recipe Notes

Remember your parchment paper liners! (If you don’t have them on hand, cut up squares of parchment paper and push them into the muffin tin.)