INGREDIENTS:
- 6 eggs (pasture raised)
- 1.5 cups shredded zucchini (packed tightly)
- 1/4 cup coconut oil (melted)
- 4 tbsp raw honey
- 3/4 cup coconut flour
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp nutmeg
MAKE:
1. Preheat oven to 350°F
2. Grate zucchini and then squeeze zucchini between paper towels to remove water. Set aside.
3. Mix all ingredients together in a large bowl. Once the ingredients are well mixed together, add zucchini to batter.
4. Scoop into prepared muffin tin. You can do 5 large muffins or 10 small. If using large muffin tin, bake for 35 mins. If using small muffin tin, bake for 25 mins or until toothpick comes out clean.
5. Allow muffins to cool on wire cooling rack for 10 mins before serving.