Low Carb Zucchini Tahini Muffins

Organic Ingredients:

• 1 cup shredded zucchini
• 1 cup tahini
• ¼ c non-fortified nutritional yeast
• ½ cup hemp seeds
• 2 tbsp chia seeds
• 1 tsp pink salt
• fresh cracked pepper
• 1 tsp baking soda
• ½ cup Omega3NutraCleanse®
• ½ cup almond flour

Method:

1. Preheat your oven to 350 F and fill muffin tins with muffin liners.
2. Stir together tahini, non-fortified nutritional yeast, pink salt and pepper in a bowl until thoroughly combined. Next add soaked chai seeds. Then mix in in Omega3NutraCleanse®, almond flour and baking soda.
3. Fold in the hemp seeds and zucchini and stir until completely incorporated. 
4. Let the mixture sit for about five minutes. The batter should thicken up but still resemble a standard muffin batter. If it’s too thick slowly add some boiling hot water.
5. Spoon the batter into the muffin liners and spread it around evenly.
6. Bake for 35 minutes, until the muffins are golden brown and firm to the touch. 
7. Let cool for about 30 minutes before removing from the pan.
8. Will last up to 5 days in a sealed container and up to 6 months in the freezer.