Zucchini Muffins

 6 medium eggs or 5 large

▢75 g / ⅔ cup coconut flour

▢125 g / 1 cup packed grated courgette/zucchini

▢75 ml / ⅓ cup coconut oil melted, or butter

▢50 g / ¼ cup granulated sweetener

▢1 ½ teaspoon baking powder

▢1 teaspoon cinnamon

▢¼ teaspoon grated nutmeg

▢1 tsp vanilla extract

Preheat the oven to 180 Celsius/350 Fahrenheit.

Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first. There is no need to squeeze any liquid out of the zucchini.

Beat the eggs with an electric mixer or in a food processor until pale and about double in size. This takes around 3 minutes.

Add all other ingredients except the zucchini and mix well.

Stir in the zucchini.

Line a muffin pan with paper cups and fill each cup with the dough.

Bake 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.