The Nutritionist in my mind loves recipes that allow you to sneakily add extra vegetables without anyone knowing. These Almond-Zucchini Muffins do just that. These muffins are packed with healthy fats, and naturally sweetened by real fruit. Enjoy!
Prep Time
10
Cook Time
35
Total Time:
45
Serves:
10
Ingredients:
- Ground chia seeds: 1 1/2 TBSP
- Water: 4 1/2 Tbsp
- 1 cup grated zucchini
- 2/3 medium banana, mashed
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- Half a teaspoon cinnamon
- Unsweetened almond or coconut milk is 1/2 cup
- You can also use a food processor to grind the almonds into a meal.
- 1/4 cup coconut flour
- Almond meal is not the same as almond flour.
- 1/4 cup chopped walnuts
Directions:
- Combine the ground chia seeds with water in a small bowl. Set aside.
- Set the oven at 375F. Prepare a muffin pan with parchment paper liners.
- Use a paper towel to squeeze any extra moisture out of the zucchini. I used my food processor because it was quicker.
- Mix the banana mash with the chia eggs in a bowl.
- Add the coconut oil, maple sugar, applesauce and coconut sugar to the whisked mixture.
- Add the grated zucchini, almond milk, and whisk again.
- Stir in the almond flour, coconut flour, and almond meal until well combined.
- Add walnuts and mix gently (or top muffins once in the pan).
- Bake for 30 to 34 minutes, or until a toothpick is clean. Allow to cool completely before removing the tray.
