Paleo Zucchini Muffins

Here is a guilt free low carb muffin recipe that is perfect as an accompaniment with soup or part of a breakfast (top with a little jam or Sunbutter)

Ingredients: 

1 cup zucchini, finely shredded

2 eggs

3 tbsp fresh orange juice

4 tbsp coconut oil, melted

1/2 cup raw honey

1/2 tsp. vanilla extract

2 cups blanched almond flour

1 tsp. ground cinnamon

1 tsp. baking soda

¼ tsp. salt

Directions:

1. Preheat the oven to 350°F and line a muffin tin with baking cups.
2. Whisk together the zucchini, egg, orange juice, coconut oil, raw honey, and vanilla extract using a rubber spatula.
3. In a separate bowl, mix together the almond flour, cinnamon, baking soda and salt.
4. Gently mix wet and dry ingredients together using a spatula just until combined. Do not over mix.
5. Fill prepared muffin cups with the batter 2/3 full.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.