Prep Time: 10-15 minutes

Cook Time: 8-10 minutes

Ingredients

1 cup     Almond Flour

¼ cup    Oat Fiber

¼ cup    Lupin Flour*

¼ tsp     Salt**

1tbsp     Baking Powder

½ tsp     Garlic Powder

½ tsp     Onion Powder

2              Eggs

½ cup    Sour Cream

½ cup    Zucchini, grated

4 tbsp   Butter, melted

½ cup    Aged White Cheddar, grated

Instructions:

Preheat oven to 450F.  Grease a 12-piece cupcake tin with butter.

Grate the zucchini, put it in a strainer with a little sprinkle of salt.  Let the zucchini juices strain as you prepare the recipe.  Melt the butter and set aside to slightly cool.

In a large bowl, whisk together the almond flour, oat fiber, lupin flour, salt, baking powder, garlic and onion powder.  Add the grated cheese and fold it into the flour mixture.

In a small bowl, whisk together the eggs, sour cream and the melted butter and set aside.  Take the grated zucchini and squeeze out any excess liquid, then fold it into the flour and cheese mixture.  Be sure to break up any chunks.  Take the egg and sour cream mixture and add it to the dry ingredients and fold together until incorporated; you will want to use a spatula, because the batter is quite sticky.

Portion out the batter evenly into the cupcake tin.  Bake at 450F for 8 minutes.  They should be golden brown and if poked with a toothpick, it should come out clean.

*Lupin flour can leave a bitter flavor if used in large quantities

**Depending on your threshold for salt, it can be omitted