Zucchini Muffins 2 cups

Zucchini Muffins 2 cups of almond flour/meal Chia or flax seed egg replacer (2 T of chia/flax soaked in 6 T of filtered water for 15 min) 1 heaping c of grated zucchini 1/2 t sea salt 1 t baking soda 1 t ground cinnamon 1/3 c of coconut oil, melted Fill (greased) muffin tin, about 3/4 full. Bake for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin. Eat alone or top with a slice of avocado, a dollop of hummus or some almond butter.