Paleo Zucchini Muffins

1-1/2  cups		almond flour
1		grated zucchini
3		medium eggs
1-1/2  teaspoons		baking soda
1  teaspoon		cinnamon
1/2  teaspoon		salt
1  tablespoon		coconut oil
1  tablespoon		Honey
1/2  cup		pumpkin, canned (organic)

Tip: Click on the ingredient links to learn the nutritional information for all the Paleo Zucchini Muffins ingredients. The serving size for any ingredient in Paleo Zucchini Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Step 1 Preheat oven to 350 degrees and grease one large loaf pan.
Step 2 Combine the almond flour, baking soda, salt and cinnamon in a bowl.
Step 3 Using a mixer, whisk in a separate bowl: eggs, honey, pumpkin and coconut oil until smooth.
Step 4 By hand, mix in zucchini with wet ingredients.
Step 5 Slowly add the dry ingredients to the wet ingredient, mixing until well incorporated.
Step 6 Pour batter into loaf pan or muffin pan and bake for 30 minutes or until you can insert a toothpick into the middle of bread and it comes out clean.
Step 7 Once cooked, remove from oven and allow to cool.