Zucchini Muffins - Primal Low-Carb

• 4 (1 2/3 ounce) prunes
• 2 34 cups blanched almond flour (240g total)
• 18 teaspoon pure stevia powder
• 14 teaspoon sea salt
• 1 teaspoon baking soda
• 1 12 teaspoons ground cinnamon
• 14 teaspoon ascorbic acid
• 14 teaspoon ascorbic acid or 14 teaspoon lemon juice
• 14 cup melted coconut oil
• 2 eggs
• 11 ounces zucchini (about 12-inch x 1.5-inch)

1. Preheat oven to 350F and line 12 muffin cups with paper liners.
2. In a food processor, chop the 4 prunes until they are as small as you can get them.
3. If they get small and start to ball up, stop the processor.
4. Add the almond flour, pulse, scrape, pulse again.
5. Add the stevia extract powder, baking soda, salt and cinnamon.
6. Add the ascorbic acid powder, if using.
7. (If using lemon juice instead, add it with the oil later on.)
8. Pulse to combine.
9. Roughly chop the zucchini and add to the processor.
10. Add the eggs, coconut oil, and lemon juice if using.
11. Process until thoroughly combined.
12. Zucchini should be in small bits.
13. Use a 1/4 cup cookie scoop to scoop into the muffin papers in the muffin pan.
14. Bake for 15 minutes or until set and browned.

prunes, blanched almond flour, salt, baking soda, ground cinnamon, ascorbic acid, ascorbic, coconut oil, eggs, zucchini

Taken from www.food.com/recipe/zucchini-muffins-primal-low-carb-471857 (may not work)