Orange Zucchini Muffins

Ingredients:

1 large orange

2 medium zucchini (you want 1 ½ cups shredded/grated zucchini)

3 eggs

1/2 cup coconut oil, liquid state

1/3 cup coconut sugar

1 ½ teaspoons vanilla

1 ½ cups almond flour

¾ cups cassava flour

½ teaspoon salt

1 Tablespoon cinnamon

½ teaspoon nutmeg

½ cup raisins

½ cup chopped walnuts

1 ¼ teaspoons baking soda

Method:

Heat oven to 375° and prep muffin pan with liners or a swipe of coconut oil.

Grate the zucchini and set aside to drain (can place in a mesh colander or wrap in a tea towel and squeeze out the liquid). Prep the dry ingredients and stir together in a large bowl (the flours, coconut sugar, salt, spices, baking soda, raisins and walnut pieces.) Using a high-speed blender or food processor, purée the whole orange—skin on! It’s helpful to cut into quarters or more beforehand. Then add the coconut oil, the vanilla extract and the eggs to the orange purée and pulse a few more times until well incorporated. Pour the wet batter into the bowl with the dry ingredients and mix together. Stir in the 1 ½ cups of shredded zucchini (use leftover zucchini shreds for a frittata or any dish that you can toss it into!)

Scoop the muffin batter evenly into the muffin pan.

Bake for 25 minutes. Enjoy!