Gluten Free Almond-Coconut Spinach Muffins

*Great for breakfast or a mid-day snack.

2 1/4 cups silvered almonds, grind almonds to make flour
1/2 cup zucchini grated
1 cup chopped finely spinach
2 tbsp grated coconut
I tsp baking powder
I tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 tsp sea salt
2 eggs
1/4 cup melted coconut oil
1/4 cup honey/agave nectar (For more sweetness add to your desire)
Optional: Add nuts or seeds of choice.

Preheat oven to 425 degrees.
Combine all ingredients in mixing bowl, mix with spatula or hand mixer at low speed. Equally pour batter in to muffin cups. Bake for 15 to 20 minutes or until golden brown.
Servings: Makes 10 medium muffins