Zucchini Muffins

Ingredients

• 1/2 tsp apple cider vinegarNutrition
• 2 tbsps coconut oilNutrition
• 3/4 cup coconut flourNutrition
• 4 large eggsNutrition
• 2 tsps cinnamonNutrition
• 1/2 tsp saltNutrition
• 1 tsp vanilla extractNutrition
• 1 medium zucchiniNutrition
• 1 tsp baking sodaNutrition
• 1 cup mashed bananaNutrition
• 1/3 cup honeyNutrition

Directions

1. 1Preheat oven to 350 °F (175 °C).
2. 2Combine coconut flour, cinnamon, baking soda, and salt.
3. 3In a blender or bowl, combine eggs, honey, vanilla, and coconut oil.
4. 4Add dry to wet ingredients and pulse to mix. Let sit 3-5 minutes to allow flour to absorb liquids.
5. 5Add apple cider vinegar, banana, and shredded zucchini to the mixture and pulse to combine.
6. 6Add batter to pan with muffin liners and bake for 25 minutes or until toothpick comes out clean.
7. 7Let cool. Keep leftovers refrigerated.

Nutrition per serving

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