- 2 cups almond flour/meal
- Chia or flax seed egg replacer (2 tablespoons of chia/flax soaked in 6 tablespoons of filtered water for 15 minutes)
- 1 heaping cup of grated zucchini
- 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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