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Zuchinni muffins…

My husband, Scott,  loves his coffee and a good homemade muffin. I have been actually waiting for an excuse to bake Elana’s zuchinni muffins ever since I tried them at a friend’s house about a year ago.  And now, I don’t know why I waited so long! These things are so so good, and thankfully, he liked them so much he ate six for breakfast!  Besides the Cinnamon Bun Muffins, these are his other favorite.

I used Honeyville Farms (my favorite almond flour) for these, which I’m almost out of, again.  Luckily, I just received an email from them today stating that now thru tomorrow (6/19) 6pm PCT, they are offering 10% off everything.  The email says to use the code “PAPA” when checking out.  I need to get on this!

Here’s what you need for the Zucchini Muffins:

This is a double recipe so feel free to cut in half, but you can always freeze if you have extra. We did not, even though it makes 18! My son loved them too, for what it’s worth…

  • 3 cups almond flour (Honeyville is our favorite)
  • 1 cup Flax Meal (You could mix the two “flours” in any proportion you want, or just use almond meal)
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 1/2 teaspoons cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 cup dark raw honey or coconut palm sugar
  • 4 large omega- 3 eggs
  • 2 cups grated zucchini  (approximately two small – medium sticks)
  • 1 cup chopped raw walnuts (or pecans)
  • 1/2 cup  currants or dried cranberries (I used Eden’s sweetened only with fruit juice from Whole Foods or online)

Mix the dry ingredients in a medium size bowl and set aside. Then, mix wet in a small bowl. Combine the two bowl, stir until smooth, and, then put into paper lined muffin pans, and bake for about 25 minutes at 350.  Allow to cool, and enjoy!

After some scrambled eggs and muffins, he was off to show the kids some Jujitsu moves, which is a part of their weekend tradition.   Notice he even pets the dog while Alice is doing the “crazy horse” move and Tate is joining in the fun of whooping dad.  What a good guy…

Happy Father’s Day to my sweet, patient, kind, and loving husband.

  • kell - Beautiful family!!…Your photos are really something special!!ReplyCancel

  • Coleen - Landria, where do you get your flax meal? I want to make these this weekend. Thanks!ReplyCancel

  • landriav - Hey Coleen! I get mine from Whole Foods. Many Publix/Kroger carry it now, also. Hope you like them!ReplyCancel

  • Laura E Currey-Taseva - These are definitely going into the morning muffin rotation as well as afternoon snacks.ReplyCancel

    • landriav - So great to hear Laura!!ReplyCancel

      • Laura E Currey-Taseva - So these were a staple in our house but my oldest just got diagnosed with a sensitivity to eggs (and gluten, wheat, bananas, pineapple, and dairy). I made them last night with a chia/chickpea egg sub and they were not bad but I wondered if you had any other tricks up your sleeve? The egg-free business is going to be harder for us than gluten-free! Thanks!ReplyCancel

        • Landria Voigt - Hey Laura! Have you tried the chia seeds? I have used them before in my squash cakes but not sure how they are in baked goods. So sorry to hear about all of the sensitivities! Also sometimes eggs in baked goods are okay as they are broken down when baked and digested differently. Might be worth asking your doctor about it!ReplyCancel

          • Laura E Currey-Taseva - Update – I used aquafaba tonight in a batch and they turned out really well. Rather moist so a couple fell apart as I removed them from the mini-muffin pan but had I been more patient and let them cooled more it might have been better. I will try chia seeds next time! Thank you!

          • landriav - Nice! So great to know. I really appreciate you sharing that Laura!!

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