These healthy zucchini muffins are packed with nutrients, vitamins and minerals and are a great way to add in some veggies. Made without the usual white flour, sugar, dairy and canola oil, they make a delicious treat that won’t set you back.
Preheat oven to 350 degrees and grease a muffin pan with coconut oil, or one large loaf pan.
Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients, mixing until fully combined.
Fold in the zucchini, raisins and pecans.
Spoon the batter into the prepared muffin tins, filling each tin 1/4 full.
Bake for 20 minutes or until golden and set (for a loaf bake for 30 minutes). Remove from oven and let cool for 5 minutes.
Nutritional Analysis: One muffin equals: 182 calories, 12g fat, 13g carbohydrate, 166mg sodium, 3g fiber, and 6g protein