Pistachio Cherry Zucchini Muffins

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).

Mix together egg (or equivalent Ener-G egg replacer), oil, sugar, vanilla, almond extract, banana, zucchini and cherries. Add the almond and brown rice flours, baking powder, baking soda and salt; mix until combined. Mix in pistachios.

Grease a muffin pan; equally distribute batter into a 12-cup muffin pan.

Bake at 350ºF for 28-30 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes, then transfer to a cooling rack. Enjoy!

Allergy changes:
1. Treenut allergy: leave out almond extract and pistachios; use oat, garbanzo bean or buckwheat flour for almond flour.
2. Egg allergy: use EnerG egg replacer for egg.