2 cups Almond flour/meal
2 tbsp Chia or flax seed egg replacer (chia/flax soaked in 6 tablespoons of filtered water for 15 minutes)
1 cup Grated zucchini (heaping)
1/2 tsp Sea salt
1 tsp Baking soda
1 tsp Ground cinnamon
1/3 cup Coconut oil (melted gently)
Splash of unsweetened almond milk as needed

Preheat oven to 425 and lightly grease a muffin tin with coconut oil.

Gather zucchini and discard the ends. Grate zucchini until you have one overflowing cup and place in a medium sized bowl.

Melt coconut oil over medium heat on the stove until liquid. Add the almond meal/flour, salt, baking soda and cinnamon to the shredded zucchini and combine. Add the chia/flax “egg”, liquid coconut oil and a splash of nut or coconut milk if needed to make it into a moist muffin batter.

Fill (greased) muffin tin, about 3/4 full. Bake for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin.

Eat alone or top with a slice of avocado, a dollop of hummus or some almond butter.

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