Zucchini Muffins

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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)


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 a small bowl, beat the eggs, after which

add the melted butter, walnuts, and raisins. Add the moist substances to the

dry and blend till effectively 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.

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