Gluten Free Almond Cinnamon Zucchini Muffins

Modified from Elana's Pantry www.elanaspantry.com

These are very soft and moist - almost like a cupcake.

1 cup Almond Flour - I purchase raw almonds and grind them into a fine powder using my magic bullet. You can also use a blender or food processor.
1/2 cup  ground Walnuts  - you can also use ground almonds
1 1/2 cups Zucchini, shredded (optional)
1 TB Baking Powder
1/8  tsp Sea Salt
¼ cup Extra Virgin Olive Oil
¼ cup Raw Honey - I like to use 2 Tb honey and 2 Tb Coconut sugar. 
3 eggs, free range - for egg free substitute 1/2 cup Applesauce + 1 Tbs. Baking Powder
1 Tbsp Vanilla Extract - McCormick's

1 Tb Cinnamon - McCormick's

1/4 tsp Cloves - McCormick's

Cinnamon Topping: (I skipped the topping since I added cinnamon to the muffin mix)
2 Tbsp. Coconut Palm Sugar or honey
1 Tbsp Cinnamon
To make cinnamon topping, combine sugar and cinnamon in a small bowl and set aside.

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl combine the dry ingredients
3. In a separate bowl blend together oil, honey, eggs, and vanilla
4. Pour oil mixture over flour mix and stir just until moist
5. Fold in shredded zucchini.   
6. Line  muffin cups or spray muffin tin with oil and fill 3/4 full
7. Sprinkle cinnamon topping on top of each muffin
8. Bake 10 -12 minutes or until toothpick inserted comes out clean
9. Cool muffins then frost with Cream Cheese Frosting. (As you can see from the picture I did not frost these)

Cream Cheese Frosting: (optional)

4 ounces Fat Free Cream Cheese, softened
1/4 cup Powdered Xylitol, Fructose, or 3 Tablespoons Honey - I put the xylitol or fructose in a blender and blend until it is the texture of powdered sugar
3 Tbsp Heavy Whipping Cream, Greek Yogurt, or Coconut Cream
1 1/2 tsp Vanilla

1. Mix cream cheese, vanilla, and sugar of your choosing together until well blended
2. Whip in heavy cream until frosting is thick
3. Spread over muffins
4. Enjoy

Makes 12 muffins