Maple zucchini nut muffins

12 small muffins:

 

2 cups almond flour

1 cup rolled oats

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup flax seed, ground

1/2 cup pecans, chopped

3 eggs

6 tablespoons organic butter, melted

1/2 cup real maple syrup

1.5 teaspoon vanilla extract

2 cups (or more) finely grated zucchini, about 2 medium size

 

Pre-heat the oven to 180. Grease muffin pan.

 

Mix together the dry ingredients in a large mixing bowl. Beat the eggs with the maple syrup, melted butter and vanilla extract.

 

Combine wet and dry ingredients. Fold in the grated zucchini.

 

Spoon the batter evenly into 12 muffin cups. Bake in the centre of the oven for 30 minutes or until browned on top.