2 cups tigernut flour
1/2 cup cassava flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 tablespoon gelatin
2 ripe bananas, mashed
1/2 cup olive oil
1/4 cup honey
2 tablespoons freshly squeezed lemon juice
3 tablespoons filtered water
2 zucchinis, grated, with moisture squeezed out
Ingredients
Preparation
Heat oven to 350°F. Line a muffin tin with twelve paper muffin cups.
In the bowl of a mixer, combine tigernut flour, cassava flour, cinnamon, nutmeg, baking soda, baking powder, and gelatin.
Add to the mixer bowl the mashed bananas, oil, honey, lemon juice, and filtered water. Beat the ingredients together.
Using a spatula, gently fold in the grated zucchini. Divide the batter evenly among the muffin cups.
Bake for 25 to 30 minutes, or until a toothpick comes out clean.
Transfer the muffins to a rack and let cool.