I am very excited about this recipe! I have been testing various egg-free recipes over the past few months with limited success.
Some things have turned out well but I had yet to find a good muffin recipe until today! I added some spices, zucchini and a bit of honey to make it a bit more interesting.
I also used applesauce in place of the pears to make it a bit easier.
They are very moist and yummy, just a bit more delicate than the ones made from eggs.
I highly recommend putting a bit of flour in the muffin pans or Pyrex pan to help them come out easier.
So here's the recipe: Zucchini Muffins - gluten, grain, egg and sugar free

• 2 1/2 cups almond flour
• 1/2 cup applesauce, or a little more if more moisture is needed
• 1/8 cup honey
• 1/4 to 1/3 cup coconut oil
• 1/4 teaspoon salt
• 1 teaspoon baking soda (delete for GAPS - they will be more dense)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1 cup grated zucchini

Steps:

1. Preheat oven to 350F
2. Blend all ingredients together in a medium mixing bowl.
   
3. Spread some coconut oil all around the bottom of an 8″x 8″ baking dish or in 12 muffins tins.
   Sprinkle a little almond flour on the bottom of the pans to keep them from sticking.
   
4. Spread mixture into pan and smooth it out or place spoonfuls into muffin tins until you have 12.
   
5. Bake 30-35 minutes for the bread or 20-25 minutes for muffins.
   

Variations: Add some peanut butter and cinnamon, OR in place of the pearsauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon.
You can also add vanilla, honey and nuts.