
Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish

Combine the cassava flour, coconut flour, salt, cream of tartar, and baking soda in a bowl.
Add the melted coconut oil, gelatin mixture, and honey to the bowl.
Add the remaining hot water, stirring continuously, until you achieve a thick slurry consistency.
Pour the batter into the waffle maker, cooking until crispy and holding its shape.
Remove carefully and serve with a drizzle of honey and some blueberries, if desired.
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