Zucchini Muffins

The recipes for Wheat- Free Crunchies and Zucchini Muffins were provided to us by Taryn Peters, one of our face book followers and a blogger (https://www.facebook.com/inallhonestyblog).



1 ½ cups HCW Almond Flour

2 tbsp HCW Coconut Flour

2 tsp HCW Cinnamon Powder

½ tsp nutmeg

1 tsp bicarbonate of soda

½ tsp HCW Himalayan salt

3 eggs

¼ cup raw honey 1 ripe banana

1 cup shredded, unpeeled zucchini / marrow Pecan nuts, chopped (optional)



  1. Preheat the oven to 180°C.
  2. Grate the zucchini and pat dry with kitchen towel.
  3. Combine the dry ingredients in a small bowl.
  4. Separate the eggs. Beat the egg whites until stiff.
  5. Place the egg yolks, honey and banana in a mixing bowl and beat with an electric beater until well combined.
  6. Fold in the egg whites.
  7. Add the zucchini and mix well.
  8. Slowly add the dry ingredients and combine well.
  9. Spoon the batter into a greased muffin pan.
  10. Bake for 30-35 minutes until cooked through.
  11. Variations: Replace the zucchini with carrot, raisins, cranberries or cacao nibs.


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