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Preheat the oven to 350 degrees.
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Lightly grease muffin tins with coconut oil and line muffin tins with parchment paper liners. Set aside.
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In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, cinnamon, clove, mace, carob powder, collagen).
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In a small bowl, mix the maple syrup, vanilla extract, coconut milk, coconut oil, and mashed banana together.
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Add the wet ingredients into the dry ingredients and add in the shredded zucchini. Stir until smooth.
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Prepare the gelatin egg- In a small pan add the 1/4 cup of water and sprinkle the gelatin over the water and let sit for 2 minutes. Then turn the heat on to medium to melt the gelatin for 1 minute and then remove from the heat and whisk until frothy.
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Stir the gelatin egg into the batter. Do this part quickly. Then fold in the carob chips if desired.
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Spoon a heaping tablespoon of the batter into the muffin tins and bake for 25-30 minutes or until a toothpick comes out clean from the center of the muffin.
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Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
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Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.