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
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)
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 a small bowl, beat the eggs, after which
add the melted butter, walnuts, and raisins. Add the moist components to the
dry and blend till properly blended. Then combine within the zucchini till mixed.
3. Scoop the batter into the ready muffin cups about they’re three-
quarters full. Bake for 25 minutes, or till a toothpick inserted within the center
of a muffin comes out clear.