Gluten-Free Zucchini Muffins
2 cups Almond Flour, packed tight (Honeyville)
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1/2 cup hemp seeds (optional)
Preheat oven to 350° F.
Mix wet ingredients together in large bowl.
Add the dry ingredients to the wet ingredient bowl.
Grease muffin tin. I chose to spray with coconut oil spray.
Bake for 20 – 22 minutes. Check with toothpick for doneness.