Updated: May 1, 2020
2 1/2 cups fine almond flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 tsp sea salt
1 cup loosely packed, finely grated unpeeled zucchini
1/4 cup avocado oil
3 large eggs
1/2 cup loosely packed, finely grated unpeeled apple
1 1/2 tbsp maple syrup (optional)
1/2 tsp vanilla extract
1/2 cup finely chopped dates
1. Preheat the oven to 350 Degrees F. Line up 10 cups of a 12 cup standard muffin tray with paper liners.
2. Combine the dry ingredients in a medium bowl.
3. Squeeze the zucchini to remove any extra liquid by pressing with a spoon in a fine strainer, or twisting in a piece of cheesecloth. Transfer the zucchini to a large bowl and add the avocado oil, eggs, apple, maple syrup if using, and vanilla. Stir well with a fork.
4. Add the wet mixture to the dry mixture. Stir in the chopped dates until everything is well combine. Divide the batter among the 10 lined cups. Bake for 25-30 minutes, until the muffins are golden on top and a toothpick inserted in the middle of one comes out clean. Store in the fridge in an airtight container for up to 3 days.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman