So these little beauties took 3 batches to perfect. The first: too wet. The second: too dry. The third: just right. Goldilocks and the three bears would be proud. If you like not-too-sweet muffins, these are for you. I'm loving them for breakfast. There has to be some kind of award for starting off the day with zucchini. The "I'm healthy and I know it" award? (wiggle. wiggle. wiggle. yeah. it's in your head now isn't it? you're welcome.)
*1 cup shredded zucchini
*1 ripe banana, mashed
*1-1/2 cups gluten free all purpose flour
*1/3 cup melted coconut oil
*1/3 cup honey
*1 tsp vanilla
*1/4 tsp salt
*1 tsp baking soda
*1 tsp baking powder
*1 tsp cinnamon
*1 cup raisins
1.Preheat the oven to 350.
2.In a large bowl mix the flour, salt, baking soda, baking powder, & cinnamon.
3.In a separate bowl mix the egg, oil, vanilla, banana, & honey. Then add the raisins.
3.Fold the wet ingredients into the dry, but don't over mix.
4.Pour batter into greased muffin tin.
5.Bake for 15-17 minutes.
6.Cool on cooling rack for 5 minutes.
7.Store in airtight container for up to 5 days.
Makes 12 muffins