Low Carb Zucchini Muffins

Ingredients

• 6 large eggs
• 1 tsp cinnamon
• 1/4 tbsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 cup sweetener
• 5 tbsps virgin coconut oil
• 2-4 liquid stevia drops
• 1 cup zucchini
• 3/4 cup coconut flour

Directions

1. Preheat oven to 350 °F (175 °C).
2. Grate the zucchini and melt the coconut oil in the microwave.
3. Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
4. Stir in the zucchini.
5. Line a muffin pan with paper cups and half fill each cup with the dough.
6. Bake for 25 minutes or until lightly browned on top.