a handful of black olives, pitted and chopped roughly
½ cup coconut oil
2 large tbsp of ground flaxseed (This is to replace eggs. If you can tolerate eggs, go ahead and use them.)
6 tbsp warm water (This is to replace eggs. If you can tolerate eggs, go ahead and use them.)
1 large tbsp of honey (or stevia if avoiding fructose)
2 tsp dry oregano
2 tsp dry tarragon
½ tsp sea salt
How To Make
Preheat the oven to 375F or 190C.
To make a flax egg, combine flaxseed meal + warm water and let it stand for a few minutes to thicken.(If you tolerate egg, you can use egg instead, and omit this step).
Combine all dry ingredients (flour, salt, baking powder).
Combine all wet ingredients; zucchini, olives, oil and honey and mix them well.
Mix dry, wet ingredients, herbs and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil.
Dish out mixture to about 12 muffin cups.
Bake for 25-30 min or till tops are firm.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/grain-free-almond-flour-zucchini-muffins/