With our garden overflowing with zucchini we were excited to try out a muffin recipe using garbanzo bean flour.
- 2 large eggs
- 1 1/3 Cup sugar
- 2 tsp vanilla extract
- 3 Cups grated fresh zucchini
- 3/4 Cup butter melted
- 1 1/4 Cup garbanzo bean flour
- 1 1/2 Cup multi-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 Cup chocolate chip
Preheat the oven to 350°.
Cream the eggs, sugar, vanilla then add zucchini and melted butter.
Mix the dry ingredients and then fold into the wet ingredients.
Coat each muffin cup in your muffin pan, using a spoon to distribute the dough evenly through the tins.
Bake for 20-30 minutes or until done.