Spiced Zucchini Muffins with Streusel Topping
Author: Alexa Schirm
Serves: 12
- 2 cups almond flour
- ¼ cup tapioca flour
- ¼ cup flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon chia seeds
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ¼ teaspoon ground cloves
- 1 cup shredded zucchini
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup coconut milk
- ⅓ cup coconut sugar (honey)
- 4 tablespoons coconut oil
- Streusel:
- 1 cup chopped pecans or walnuts
- 2 Tbsp honey
- ¼ cup butter or coconut oil
- 1½ tsp cinnamon
- 1 tsp coconut flour
- In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt, chia seeds and spices.
- In a separate bowl, cream together coconut oil (not melted) and coconut sugar with a hand mixer.
- Add in eggs one at a time and continue mixing.
- Add i, vanilla extract and coconut milk, mix until fully incorporated. Fold in shredded zucchini.
- Pour wet ingredients in with dry ingredients and mix together with a spoon until fully mixed.
- Line a muffin tin or grease with butter.
- Fill each muffin tin ¾ the way full.
- In another small bowl mix together the streusel ingredients and sprinkle on each muffin.
- Bake at 350°F for 20-30 minutes or until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack when removing it from the oven and allow it to cool.
Recipe by Simple Roots at https://simplerootswellness.com/spiced-paleo-zucchini-muffins-with-streusel-topping/
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