Turn oven to 375 degrees F.
In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter.
Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.
https://tailorednutritionllc.com/wp-content/uploads/2015/04/Zuchini-muffin.jpg480640GboLey7https://tailorednutritionllc.com/wp-content/uploads/2013/08/Logo-COMP31.jpgGboLey72015-04-16 10:38:342015-07-09 11:44:29Flax-Zucchini Muffins Of Joy
Preheat oven to 350 degrees.
Stir1 tablespoon brown sugar into 1/4 cup maple syrup and set aside.
Mix 1/4 cup flax seed meal and 2 tablespoons brown sugar in shallow bowl or on plate.
Set aside 40 pecan halves. Take the rest of pecans and process them in a food processor along with dates, coconut oil, and 3/4 cup of flax meal ( you can also use hemp oil in place of coconut oil to really increase omega-3's).
Roll mixture into small balls. press bottoms with flaxseed/brown sugar mixture and place on baking dish.
Coat with maple syrup and brown sugar. Place one pecan half on each bon-bon.
Bake 10 minutes.