Thursday, October 27, 2011

Maple-Pecan Muffins

These muffins were a big hit with the kids all week. They have a great flavor profile, and the zucchini adds a great amount of moisture. I would keep them in the refrigerator to keep the zucchini from going bad too fast. Hope you enjoy!

 Maple-Pecan Muffins
4 eggs
3 Tbsp Melted Butter
2 C Shredded Zucchini
1/4 C Maple Syrup
1 tsp Vanilla
1/2 C Almond Flour
1/3 C Coconut Flour
1 Tbsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt

2 Tbsp Melted Butter
1 Tbsp Cinnamon
1 Tbsp Maple Syrup
1/4 C Chopped Pecans

 Preheat oven to 350. Grease well, or line with cupcake papers, 12 muffin tins.
 In separate bowls, mix wet and dry batter ingredients till well incorporated.
 Stir wet into dry.
Scoop by ice cream scoop into prepared muffin tins. In the same bowl, combine topping ingredients. With a spoon, evenly distribute topping over each muffin.
 Place muffins in preheated oven for 20-25 minutes or until toothpick comes out clean.

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