1. 3/4 cup of applesauce
  2. 3 eggs
  3. 1 teaspoon vanilla
  4. 1-2 Tablespoons raw, local honey
(honey = optional if you like a sweeter muffin)
  5. 8 ounces (about 2 cups) of blanched almond flour
  6. 2 Tablespoons coconut flour
  7. 1/4 teaspoon sea salt
  8. 1/2 teaspoon baking soda
  9. 2 teaspoons cinnamon
  10. 1 teaspoon apple cider vinegar
  11. 1 heaping cup of shredded zucchini (Place in a clean, dry dish towel and squeeze out as much liquid as possible.)
  12. 1 medium size organic apple, diced into 1/4 inch chunks (I did not peel mine, but feel free to peel before dicing if prefer)
  1. Preheat your oven to 350 degrees and place parchment muffin liners into your muffin tin.
  2. In a bowl, combine the applesauce, eggs, vanilla, and honey (if using). Mix well.
  3. In a separate bowl, combine the almond flour, coconut flour, sea salt, baking soda, and cinnamon.
  4. Pour the wet ingredients into the dry. Add in the apple cider vinegar, diced apples, and shredded zucchini. Mix well.
  5. Portion out the batter into 12 muffin liners.
  6. Bake for 25-28 minutes – until a toothpick inserted into the middle of the muffin comes out clean.
  7. Remove from the oven and let the muffins cool in the pan for 5 minutes. Then remove from the pan and continue to cool on a cooling rack.
  8. Store any left over muffins in an airtight container in the refrigerator or wrap individually in plastic wrap and freeze.

Recipe courtesy of: