Ingredients

The following ingredients have 12 Servings
  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 eggs
  • ½ cup applesauce
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 ½ cup grated zucchini

Instruction

  • Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
  • In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
  • Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
  • Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.