Personal Chef Linda Crawford demonstrated how to cook these
delicious muffins during our November 2nd workshop for Phase 1 recipes.

These muffins are dense and nutty flavored, reminiscent of a bran muffin.
They are great with a cup of tea from breakfast or snack on the go.

Ingredients:

2 cups almond flour
1/2 tsp sea salt
½ tsp baking soda
2 tsp cinnamon (omit phase 1)
2 large eggs
¼ cup coconut oil
1 cup grated zucchini
½ cup chopped pecans (or walnuts)
2/3 cup nut milk (or water) w/24 drops stevia

Directions:

Preheat oven to 350 degrees

Mix all ingredients in a bowl. Stir well because the almond flour soaks up liquid fast.

Spray a small muffin tin with coconut or walnut spray or use small muffin cups.

Pour batter into the muffin tins.

Bake 20 minutes.

Option: To create Zucchini bread, pour mix into (2) baking loaf tin pans. Bake for 25-30 minutes.

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