Zucchini muffins that are grain, dairy, and added sugar free; because options are a beautiful thing!
Breakfast can be a challenge when eating a grain free, lower carbohydrate diet. If you are dealing with an inflammatory condition, you can most likely relate. And if you are not a huge fan of eggs like me, bring on the options please!
is high in protein and omega 3 fatty acids, low in carbohydrates, gluten free, and a good source of fiber as it is made from ground whole almonds, or skinless almonds. FYI the texture is a bit different than when using wheat flour and if you are accustomed to a dense, chewy muffy, consider yourself forewarned. If you have been on a fairly restrictive eating regimen as many folks are, you will be a very happy person!These muffins are made with almond flour which is an excellent alternative to wheat flour in cooking and baking. Almond flour
These days you can get almond flour in just about any grocery store or health food store. It does not substitute out perfectly 1 to 1 with wheat flour so best to experiment with tried and true almond flour recipes should you decide to give some others a go.
Combine all ingredients and spoon batter into a muffin tin. Bake at 350 degrees for 25-30 minutes until slightly brown on top. These freeze really well.