Almond Flour Zucchini Muffins

• 1-1/2 cup Zucchini, Shredded (1 Large Zucchini Should Yield 1 1/2 Cups)
• 1/2 cups Coconut Flour
• 1-1/2 cup Almond Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 cups Sugar
• 1 container 6 Oz Size, Vanilla Greek Yogurt
• 3 whole Eggs

1. Preheat your oven to 350 F. And paper liners into a 12-count muffin tin.
2. Cut the ends off of your zucchini and grate it into shreds. Set aside.
3. In a small bowl mix together the flours, baking soda and pumpkin pie spice. Set aside.
4. In a mixing bowl with your mixer, combine the sugar, yogurt and eggs and beat until the sugar is incorporated.
5. Add the flour mixture a little at a time to the egg mixture and continue mixing until well combined. Now add the shredded zucchini and mix.
6. Add the batter into the muffin tins, I made 12 large muffins. Bake for 30-35 minutes. Remove from the oven and allow to cool in the pan for a few minutes before serving.
7. These are best stored in your fridge once they are done cooling completely. Also, store remaining almond flour in your freezer to keep it fresh, but let it come to room temperature to use it next time.
8. Note: I will say almond flour does ... err ... speed up digestion, which can be good or bad. But I had to warn you guys about that particular aspect.
9. Adapted from Against All Grain.

zucchini, coconut flour, flour, baking soda, pumpkin pie spice, sugar, yogurt, eggs

Taken from tastykitchen.com/recipes/breads/almond-flour-zucchini-muffins/ (may not work)