2 C. Almond Flour
Chia or Flax Seed Egg Replacer (2T. of chia/ flax soaked in 6T. filtered water for 15 minutes)
1 C. Zucchini, Grated
1/2 Tsp. Sea Salt
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1/3 C. Coconut Oil, Gently Melted
Splash of Unsweetened Almond Milk
2 Tsp. Baking Truvia
-Preheat oven to 425 and lightly grease a muffin tin with coconut oil
-Gather zucchini and carrots and discard the ends
-Grate zucchini until you have one overflowing cup and place in a medium size bowl
-Melt coconut oil over medium heat on stove until liquid (don’t forget to lick the spoon to get in those beautifying and energizing Omega 3s!)
-Add the almond flour, salt, baking soda and cinnamon to the shredded zucchini & carrot and combine
-Add chia/ flax seed, “egg”, liquid coconut oil and a splash of nut or coconut milk if needed to make into a moist muffin batter.
-Fill greased muffin tin about 3/4 full
-Bake for 10 minutes or until toothpick comes out clean when poked in middle of muffin.
Calories for 1 muffin: 150 Cals.