ALMOND FLOUR ZUCCHINI MUFFINS

ALMOND FLOUR ZUCCHINI MUFFINS     makes 12 muffins
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.

I freeze these muffins in freezer safe mason jars.  I am not sure how long they will stay good in the freezer, they don't last long enough in this house to know.  LOL