1 cup (112 g) almond flour 1 cup (128 g) flaxseed meal 1/3 cup (64 g) coconut palm sugar 1½ teaspoons floor cinnamon ½ teaspoon salt ½ teaspoon baking soda 2 eggs ¼ cup (55 g) grass-fed butter, melted ½ cup (60 g) chopped uncooked walnuts 1/3 cup (50 g) currants or raisins 1 cup (124 g) peeled and grated zucchini  (about 2 medium) Instructions:  1.  Preheat the oven to 350°F (180°C, or gasoline mark 4). Grease a mini-muffin pan. 2. In a medium bowl, combine the almond flour, flaxseed meal, coconut palm sugar, cinnamon, salt, and baking soda. In

 3 eggs, room temperature ½ teaspoon vanilla extract 1 cup (260 g) almond butter 1 cup (112 g) almond flour ½ cup (96 g) coconut palm sugar 1/3 cup (72 g) coconut oil, melted ½ teaspoon baking soda ¼ teaspoon salt ½ cup (88 g) darkish chocolate chips  Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Line a 12-cup muffin pan with silicone or paper muffin liners, or grease the cups.  2. In a small bowl, beat the eggs after which add the vanilla. In a medium bowl, combine collectively the almond butter, almond flour, coconut

 1 cup (112 g) almond flour 1 cup (128 g) flaxseed meal 1/3 cup (64 g) coconut palm sugar 1½ teaspoons floor cinnamon ½ teaspoon salt ½ teaspoon baking soda 2 eggs ¼ cup (55 g) grass-fed butter, melted ½ cup (60 g) chopped uncooked walnuts 1/3 cup (50 g) currants or raisins 1 cup (124 g) peeled and grated zucchini (about 2 medium) Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Grease a mini-muffin pan. 2. In a medium bowl, combine the almond flour, flaxseed meal, coconut palm sugar, cinnamon, salt, and baking soda. In