1.5 cups almond flour
2 cups shredded zucchini (about 2 small zucchinis)
9 tbsp. egg beaters
3 tbsp. agave maple syrup
1 mashed plantain (very ripe)
1 tbsp. coconut oil (melted)
1.5 tsp. baking soda
1 tsp. cinnamon
- Shred the 2 zucchinis with a food processer or a grater. Dry the shreds with a paper towel to squeeze out the water.
- Add the zucchini shreds, almond flour, egg beaters, maple syrup, mashed plantain, coconut oil, bacon soda and cinnamon to a large bowl and mix well.
- Spray a muffin tin with olive oil and evenly distribute the batter to the tins (it should make 10 decent sized muffins).
- Place in the oven for 30-35 minutes on 350 degrees.
Nutrition: Per serving (10 servings): 163 calories; 11 g carbs; 10 g fat; 7 g protein