This recipe is good for anyone with IBS due to the tummy friendly ingredients. With easy prep work and healthy ingredients, these muffins make an ideal snack or side dish!
Ingredients
2 large eggs
1/2 cup granulated sugar
1/4 cup light olive oil
1 1/3 cups grated zucchini
1/2 cup ground pecans
1 cup quinoa flour
1/4 cup stone ground cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
Directions
- Preheat oven to 350° F. Grease a 12-muffin tin with butter, olive oil or cooking spray and set aside.
- Stir the first four ingredients together in a mixing bowl with a wooden spoon until thoroughly blended.
- Combine remaining ingredients in a separate bowl, then transfer to the zucchini mixture. Stir until dry ingredients are moistened.
- Divide batter evenly into the prepared muffin tins. Bake at 350° until brown on top and firm to the touch, approximately 20 minutes. Serve immediately or cool completely before storing in an airtight container.
Servings: 12