Ingredients:
- 6 Eggs
- 1/4 C Coconut MCT Oil (or Melted Coconut Oil)
- 1/4 C Honey (or 1/2 C Coconut Sugar)
- 1/2 C Coconut Flour
- 1 t Ground Cinnamon
- 1 t Baking Powder
- 1/2 t Baking Soda
- 1/2 t Salt
- 1 1/2 C Shredded Zucchini
- 3/4 C Chopped Walnuts
- 1/2 C Raisins
Directions:
Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners.
In a large mixing bowl, mix eggs, oil and honey together.
Whisk in coconut flour, cinnamon, baking powder, baking soda and salt.
Stir in zucchini, walnuts and raisins until just combined.
Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean.
Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack.
Freezes well!
Yield: 12 Standard Muffins
* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour
