Gluten Free Zucchini & Banana Muffins

Ingredients:

1 Banana Mashed

1 Cup of grated Zucchini

1/2 Cup Coconut Flour sifted

1/4  of a cup of Almond Meal

(I blend whole almonds in the food processor)

1/4 Teaspoon of Nutmeg

2 Teaspoons of Organic Cinnamon

1 Teaspoon of Baking Powder

1/2 Teas Himalayan Rock Salt

4 Free Range Eggs

1/2 Teaspoon of Organic Apple Cider Vinegar

1/3 Cup of Raw Honey

2 Tablespoons of Coconut Oil melted

(Simply zap in the microwave)

1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.

ENJOY!!!!