Description
These quinoa flour muffins are filled with zucchini, cranberries and orange zest. They are full of flavor and full of nutrients!
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups quinoa flour, we used Bob’s Red Mill
- 3/4 cup coconut sugar
- 1 1/2 tsp. baking soda
- 1 tsp. ground Ceylon cinnamon
- 1/2 tsp. ground cloves
- 1/4 teaspoon salt, we used Himalayan salt
- zest of one orange
Wet Ingredients:
- 2 large organic pasture raised eggs at room temperature
- 1/4 cup grapeseed oil (can use other oils if you like)
- juice from the one orange – should be about 1/4 cup of juice
- plus enough water to the orange juice to make 1 full cup of juice and water mixture
- 1 cup grated zucchini – do not squeeze the liquid out of the zucchini
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 375° and prepare your muffin pan with muffin liners or make sure you properly grease the pan.
- In a medium-sized bowl, add all the dry ingredients and whisk to remove any clumps and to combine all together.
- In a larger bowl, combine the wet ingredients, eggs through the juice and water. Whisk to combine and then add the dry ingredients to the wet and stir to combine.
- Fold in the grated zucchini and cranberries and continue to mix until everything is well combined.
- Equally, fill each of the muffins and bake about 20-25 minutes or until an inserted toothpick comes out clean. Cool in the pan for about 5-10 minutes then remove the muffins and let them finish cooling on a cooling rack and enjoy!!
