1 cup of applesauce or shredded � (homemade )
1/2 cup of shredded zucchini (Place in a clean, dry dish towel and squeeze out as much liquid as possible)
1 teaspoon vanilla
2 cups of� blanched almond flour
1/2 teaspoon� baking soda
2 teaspoons� cinnamon
1 teaspoon� apple cider vinegar
In a bowl, combine the applesauce, eggs, vanilla and Mix well.
Add the almond flour and cinnamon.
Add in the apple cider vinegar, apples, and shredded zucchini. Mix well. Scoop about 1/4 cup batter for each pancake. Cook for 3-4 minutes on the first side until flipping and cooking for another 3-4 minutes on the other side.
carrot oatmeal greek yogurt muffins Zucchini Apple Muffins (Gluten/Grain-free, Paleo, SCD-legal)