2 cups Blanched Almond Flour (Honeyville is by far the best that I have used)
1 TSP Baking Soda
1/2 TSP Sea Salt
1 TSP Organic Ground Cinnamon
2 TBSP Organic Coconut Oil, melted
3 Organic Eggs
1 TSP White Vinegar
1 TSP Vanilla Extract
1/3 Cup Organic Applesauce
3 TBSP Organic Honey or local honey
1 1/2 Cups Organic peeled, shredded Zucchini (about 1 medium)
Preheat Oven to 350 degrees
- Lay peeled, shredded zucchini on paper towels and mash moisture from zucchini, zucchini needs to be as dry as possible.
- Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside.
- Crack eggs into another bowl. Whisk eggs by hand with a fork. Add Vanilla Extract, White Vinegar, Honey and Applesauce.
- Add dry ingredients into wet ingredients and stir.
- Add zucchini and stir in.
- Add coconut oil and continue to mix by hand until all the dry ingredients are mixed well.
- Prepare muffin tins with brushed on coconut oil. Divide mixture into 12 muffins. About 1/3 full.
- Bake 25 minutes. Loosen edges and remove from pan while still hot. Place on wire rack to cool.
