1. |
Preheat oven to 350 °F (175 °C). |
2. |
Combine coconut flour, cinnamon, baking soda, and salt. |
3. |
In a blender or bowl, combine eggs, honey, vanilla, and coconut oil. |
4. |
Add dry to wet ingredients and pulse to mix. Let sit 3-5 minutes to allow flour to absorb liquids. |
5. |
Add apple cider vinegar, banana, and shredded zucchini to the mixture and pulse to combine. |
6. |
Add batter to pan with muffin liners and bake for 25 minutes or until toothpick comes out clean. |
7. |
Let cool. Keep leftovers refrigerated. |