Line muffin pan with liners. Preheat oven to 325 degrees Fahrenheit.
Stir together dry ingredients in large mixing bowl: coconut flour, seed-based protein powder, optional chocolate chips, walnuts, shredded coconut, sweetener (if using Keto/Low Carb or Paleo granulated option), cinnamon, allspice, baking soda, sea salt and nutmeg.
Add to same bowl the wet ingredients: eggs, (honey if making GAPS version), fat of choice, grated zucchini, optional grated carrot and fresh ginger.
Stir together until fully combined, without over-mixing.
Scoop batter into prepared muffin pan, making six muffins. Bake in preheated oven until toothpick inserted in the center comes out clean and edges are brown, about 25 to 30 minutes. Cool and enjoy.
How to make this recipe a "soaked" muffin (a sourdough of sorts)
I know many of my readers like sour doughs and pre-digesting/fermenting batters as much as I do! So here's how you do it with this recipe:You'll need three extra ingredients:
1/2 teaspoon inulin for low carb OR 1 teaspoon coconut or maple sugar
The day before you intend to bake the muffins, stir 1/2 cup probiotic sour cream (for Low Carb) or yogurt (dairy-free is fine too) into the Perfect Supplements Plant Protein Powder. Also: Add 1/2 teaspoon inulin OR for Paleo 1 teaspoon of some kind of unrefined sweetener (the probiotics will eat this). Mix well in smallish ceramic bowl. You'll get a thick dark green paste-yogurt of sorts. Cover loosely, and place in warm location, such as a yogurt maker, overnight.In the morning, your seed "yogurt" will be added to all of the wet ingredients.To the dry ingredients, stir in the psyllium husk powder. Mix all well (electric beaters work best with this version), and bake, according to recipe above. :)