Zucchini Muffins

1  cup		shredded zucchini
2/3  cup		applesauce
1/3  cup		maple syrup
2		eggs
2  teaspoons		vanilla
1  cup		Almond Flour
1		gluten free pancake mix
1/2  tablespoon		flaxmeal
1/8		vanilla protein powder
1  tablespoon		cinnamon
2  teaspoons		baking soda
1  pinch		salt

Tip: For nutritional information on all the ingredients in Zucchini Muffins just click on each ingredient name. Then adjust the serving size for any Zucchini 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.

Preheat oven to 350

First mix all wet ingredients:
Zucchini, applesauce, maple syrup, eggs and vanilla

In separate bowl mix dry ingredients:
Almond flour, pancake mix, flaxmeal, protein powder, cinnamon, baking soda, and salt.

You can add nuts to the dry ingredients if you would like.

Add your dry ingredients to your wet and mix it well. Drop into your muffin cups in muffin pans or you could make loafs in loaf pans.

Bake for 20 minutes or until toothpick comes out clean.