1 cup of almond flour
½ cup of coconut flour
½ teaspoon baking soda
¼ cup agave or maple syrup
¼ cup coconut oil, melted
¾ cup of plain unsweetened applesauce
1 1/2 teaspoons of cinnamon
1/2 cup walnut pieces
Preheat oven to 325 degrees. Line a muffin tin with parchment paper wrappers or grease with coconut oil. Grate zucchini with a hand grater or food processor and place in a bowl. Add the oil and agave, stirring until dough is evenly moist.
In a separate bowl, mix together almond flour, coconut flour, salt, and baking soda. Pour the combined dry ingredients into the zucchini mixture and stir gently. Stir in ½ cup of yogurt or applesauce and if batter is still thick and slightly dry, add another ¼ cup applesauce. Let sit for 5 minutes before scooping into muffin tin. Fill muffin wrappers ¾ way full with batter and bake for 25-30 minutes or until “set”.
Let cool before removing and store in an airtight container in the refrigerator.
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