½cupgrated zucchinifrom 1 medium unpeeled zucchini
Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil. I like to use a mini silicone muffin pan.
In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.
Fill the muffins cups ¾ of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!
I like to use a mini silicone muffin pan to bake these muffins.STORING MUFFINS: If you store them in an airtight container, the mini muffins will stay fresh up to two days at room temperature. Or, store them in the refrigerator for up to a week. If you want the muffins to last longer than a week, I recommend freezing them.TO FREEZE: Let the muffins cool completely then transfer to a ziploc bag to freeze. Muffins will keep in the freezer for up to 3 months.