- 2 c grated zucchini
- 2 c ground almonds
- 2 eggs (or egg substitute like chia or flax)
- 1/3 c ghee or melted butter (coconut oil also works here)
- sweetener of choice
- 2 t cinnamon
- 1/2 t baking soda
- couple of pinches of salt
- A couple handfuls of frozen or fresh blueberries (optional)
Mix almond flour, zucchini, fat and sweetener. Add the eggs (or egg substitute), salt, cinnamon and baking soda. Mix very well. Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F.
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