• 1/2 cup coconut flour
• 1/4 cup almond flour (or mill whole almonds in a high speed blender, to create the almond flour)  Refer to notes if you can’t tolerate nuts.
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 eggs
• 1/3 cup brown rice malt syrup
• 1 teaspoon vanilla
• 1/4 cup butter (or coconut oil or a mix of both)
• 1 apple grated
• 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini)
• 1 Tbsp cacao nibs (optional)

Directions:

1. Preheat the oven to 170 degrees (or 350F).  Fill a standard muffin pan with liners.
2. If you have a high speed blender add all the ingredients to the blender and blend on a medium speed until all combined.
3. Alternatively combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a bowl. In another bowl mix together the eggs, honey, vanilla, apple, zucchini,  cacao nibs (if using) and butter or coconut oil until well combined. Add the dry ingredients to the wet and mix well to combine.
4. The dough will be quite thick, not a usual runny batter.
5. Scoop the batter into the lined muffin pan. Bake for 25 – 30 minutes until a knife inserted into the center of the muffin comes out clean.
6. Cool and enjoy! Or enjoy warm served with butter.   Keep leftover muffins in the refrigerator or freeze for another time.

Notes

• If you have a nut allergy, leave the almond flour out and add 4 eggs rather than 5.
• If the recipe isn’t sweet enough for your family, add a little more sweetener.