Apple Zucchinni Paleo Muffins

1		medium zucchini shredded
1		apple shredded
1  cup		almond butter
1/4  cup		raw honey
2		eggs
2  teaspoons		cinnamon
1  teaspoon		vanilla extract
1/2  teaspoon		nutmeg
1/2  teaspoon		allspice
1/4  teaspoon		ginger
1/8  teaspoon		clovis
1/2  teaspoon		baking powder

Tip: For nutritional information on all the ingredients in Apple Zucchinni Paleo Muffins just click on each ingredient name. Then adjust the serving size for any Apple Zucchinni Paleo Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Preheat oven to 350 degrees.
2.So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
3.Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
4.Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
5.Place zucchini in a bowl.
6.Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
7.Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
8.Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
9.Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
10.Top with a bit of coconut butter and you got heaven on your hands.
11.Makes 9 muffins