Pistachio Cherry Zucchini Muffins

• 1/2 Banana, Smashed
• 1 cup Zucchini, Grated
• 1/2 cups Cherries, Pitted And Chopped
• 1/4 cups Pistachios, Chopped
• 1/2 cups Almond Flour (oat, Garbanzo Bean Or Buckwheat Flour Can Be Substituted)
• 1- 1/4 cup Brown Rice Flour
• 1 Egg (or Ener-G Egg Replacer)
• 13 cups Canola Oil
• 3/4 cups Turbinado Sugar
• 1 teaspoon Vanilla
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

1. Prepare ingredients: Smash banana, grate zucchini, chop and pit cherries, chop pistachios and grind flours (use a coffee bean grinder to make homemade gluten-free flours).
2. Mix together egg (or equivalent Ener-G egg replacer), oil, sugar, vanilla, almond extract, banana, zucchini and cherries.
3. Add the almond and brown rice flours, baking powder, baking soda and salt; mix until combined.
4. Mix in pistachios.
5. Grease a muffin pan; equally distribute batter into a 12-cup muffin pan.
6. Bake at 350 degrees F for 28-30 minutes or until an inserted toothpick comes out clean.
7. Allow to cool for about 10 minutes, then transfer to a cooling rack.
8. Enjoy!
9. Allergy changes: 1.
10. Treenut allergy: leave out almond extract and pistachios; use oat, garbanzo bean or buckwheat flour for almond flour.
11. 2.
12. Egg allergy: use EnerG egg replacer for egg.

banana, zucchini, cherries, pistachios, almond flour, brown rice flour, egg, canola oil, turbinado sugar, vanilla, almond extract, baking powder, baking soda, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pistachio-cherry-zucchini-muffins/ (may not work)