Makes 12 muffins
Ingredients
2 cups Almond Flour
1/2 cup flax meal
2 teaspoons baking
powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon ground
ginger
1/2 cup coconut oil,
melted
3/4 cup honey
3/4 cup almond milk
1 tablespoon pure
vanilla extract
2 cups shredded
zucchini
Instructions
Preheat the oven t0 325
degrees. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk
together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and
ginger.
Add the oil, honey, almond milk, and
vanilla to the dry ingredients and stir until the batter is just combined.
Do not over mix.
Using a plastic
spatula, gently fold in the zucchini just until it is evenly distributed
throughout the mixture.
Scoop 1/3 of the batter
into each prepared cup. Bake the muffins on the center rack for 22
minutes, rotating the pan 180 degrees after 15 minutes, or until a toothpick
inserted in the center comes out clean.