Zucchini Protein Muffins

Yield: 8-12 servings, depending on the size of your muffin tin
You will need: measuring cups, measuring spoons, mixing bowl, muffin tin, rubber spatula, whisk
Key: T=Tablespoon; tsp=teaspoon

Ingredients:

• 1 cup zucchini, finely shredded
• 2 eggs
• 3 T fresh orange juice
• 4 T coconut oil, melted (or avocado oil, or extra virgin olive oil)
• 6 T raw honey
• 4 T water
• 1⁄2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1⁄4 tsp sea salt
• 1 cup + 2 T almond flour
• 5 servings (150 grams) I ❤️ Vanilla Protein powder

Instructions:

• Preheat the oven to 350 F and oil or line your muffin cups with cupcake liners.
• Shred the zucchini, be sure to press excess liquid out after shredding/grating.
• Whisk together the zucchini, eggs, orange juice, coconut oil, honey, water and vanilla extract
• In a separate bowl, mix together the remaining ingredients.
• Combine the wet and dry ingredients until just mixed – do not over mix.
• Fill the muffin cups 2/3 full and bake for about 20 minutes.