3/4 c coconut flour
6 tbsp ground flax mixed w/ 15 tbsp water to create an egg alternative or 6 eggs
1/4 melted coconut oil
2-4 tbsp maple syrup or sweetener of choice
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1 1/2 c shredded zucchini, tightly packed
Preheat the oven to 350F and line a standard muffin tin with 12 baking cups.
Combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and stir well, breaking up any lumps. The batter will most likely be thicker than your used to. Stir in the shredded zucchini. With a spoon scoop the batter into the muffin cups. Bake for 25-30 mins, let cool for 25 minutes. Store in the fridge in a sealed container for up to a week.