Check out a delicious healthy recipe for mini zucchini millet muffins. Here’s how to make it – enjoy!

This recipe makes 16-20 mini muffins. As always, this recipe contains an overnight soak for better nutrition and texture!

The night before, mix up the following ingredients:

2 cups of millet flour (preferably freshly ground )
1 tablespoon chia seeds
3/4 cup of warm water
1 tablespoon raw apple cider vinegar (you can substitute well fermented
kombucha, water kefir, whey, coconut kefir)
Leave covered in a warm place for 12-24 hours. Preheat the oven to 425F and
line a mini muffin pan with baking cups. Then add the following to the bowl.
2 eggs, lightly beaten
1 heaping cup of grated zucchini
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup of coconut oil, melted gently
1/4-1/2 teaspoon nutmeg (freshly grated is nice)

Directions:

Whisk to combine and then fill muffin pans 3/4 full. Cook for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin. Remove from oven and serve right away with slivers of soft butter. Leftovers will last a few days in an airtight container.