1 cup shredded zucchini
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder
Preheat your oven to 350. Combine everything but the coconut flour and
baking powder into your mixing bowl. Mix on low-medium speed until well
blended. Next, add your coconut flour and baking powder and mix again.
Scrape down the bowl and mix one last time until combined and relatively
Pour into greased 12 muffin tins and bake for approximately 20-25 minutes
(until firm to the touch).
Recipe submitted by Leslie, Amsterdam NY
Comment by Debbie: I'm allergic to eggs, so substituted with 1 1/2 cups
unsweetened applesauce and cooked 50-60 minutes for them to firm up a
little more. They were delicious! I plan on making more and freezing them.
Comment by Deborah: I just made these and they're very tasty. I added
1 tsp. ground ginger, 1/2 cup raisins and sprinkled some coconut palm sugar
on the tops before baking. Next time I think I'll add some chopped walnuts.
From: Tropical Traditions: Free Coconut Recipes
Leslie, Amsterdam NY