Zucchini Muffins

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4 cups Almond Flour
12 Eggs
4 cups Shredded Zucchini
2 teasp. Sea Salt
1 cup Buter
1 cup Raw Honey
3 teasp. Vanilla
1 teasp. Almond Extract
2 teasp. Cinnamon
1 teasp. Nutmeg
1/4 teasp. Ground Ginger
2 dashes Ground Cloves
6 Tbsp. Coconut Flour
2 cups Raisins
1 teasp.  Baking Soda (optional)

Melt butter and honey together and allow to cool slightly.
Mix all other ingredients except zucchini and raisins with immersion blender.
Add honey and butter and mix again until blended in.
Fold in zucchini and raisins.
Line muffin tin with non bleached non chlorine-free parchment paper baking cups.
Scoop muffin batter into cups evenly and bake at 325 degrees for 40-50 minutes.

Recipe yields 30 muffins.  You may freeze half for a later day.

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