i've been having smoothies or fruit or eggs for breakfast most days, but there are some mornings where i just long for something "bread-y"...and these curb that craving perfectly.
2 eggs
1 cup coconut sugar {i use the Trader Joe's brand}
½ cup coconut oil
1 cup puréed zucchini {i process mine in large chunks in my blender, no water added}
1½ teaspoons vanilla extract
1 cup almond flour
½ cup coconut flour
1½ teaspoons cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup chopped pecans {optional}
preheat oven to 350°.
prepare muffin tins with paper liners {i prefer to bake these in mini-muffin tins, as they bake more evenly and more quickly}.
in a large mixing bowl, combine first five ingredients.
in a separate bowl, mix remaining dry ingredients.
add flour mixture all at once to egg mixture, stirring gently until just incorporated.
using a cookie scoop {or soup spoon}, fill mini-muffin cups ¾ full with batter.
bake in preheated oven 20-30 minutes. {baking times may vary. set your timer for 20 minutes and keep an eye on them every 3-4 minutes after that. you want them to be set, but not burnt. do not underbake.}
cool completely...and if you have time, i'd recommend chilling these before eating. i've found they taste best {and have the best consistency} right out of the fridge.
enjoy!
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