Zuchinni Coffee Cake Muffins! Just in time for Muffin Monday! Made only with cassava flour, they are so delicious and undetectably grain free! Save this reel for later. Yield 12 PREP TIME: 5 minutes BAKE TIME: 40 MINUTES Ingredients 1 1/4 C cassava flour 2 tsp baking powder 1C shredded zuchinni (dried of excess moisture) 1/2C coconut milk, full fat 2/3 C coconut sugar 2 eggs, beaten and room temp 1/3C refined melted coconut oil Crumb topping 1/3C cassava flour 1 tsp cinnamon 1/3C coconut sugar 1 tbsp softened or melted coconut oil Directions 1. Preheat oven to 350 degrees 2. Line a muffin tin with parchment paper and set aside 3. In a large bowl, combine dry and wet ingredients. Gently fold in zuchinni last. 4. Scoop muffins into liners, filling 2/3 of the way to the top. Top with crumb topping. 4. Bake for 20 minutes or until top has set. Let completely cool before removing from pan. 5. Muffins will firm up as they cool. 6. Store at room temp in an airtight container. #zuchinni #coffeecake #muffinstagram #glutenfree #celiacfriendly #celiacdisease #glutenfreerecipes #healthyrecipes #paleorecipes #nutfree #muffintime #muffins #zuchinnimuffins