Zucchini Muffins

I love these muffins so much! They are so easy to make, freeze well, are nutritious and they are SO. DARN. TASTY. Even the fussiest little critic will be into these! They are fluffy and incredible straight out of the oven, still warm with a huge slab of butter. These really do taste like a café treat and contain none of the bad stuff.zucch muffins (1280x853).jpgDon’t be fooled by the lack of liquid in this recipe – the zucchini throws off a lot of moisture so the texture comes out perfectly.

Zucchinis are high in magnesium, manganese, vitamin C & A and fibre. Their subtle taste makes them a perfect vegie for hiding in dishes for fussy kids that need a nutrient boost. Combined with nutrient dense eggs, the protein from the almond flour and the good fats from the coconut oil this recipe is going to give you a nourishing and sustaining breakfast or any time of day snack!

This recipe is grain free, gluten free, sugar free and dairy free. This recipe makes 12 muffins.

zucc muffins (987x1280)INGREDIENTS

3 cups grated zucchini (approx. 2 small zucchinis)
2 cups almond flour (meal)
5 eggs
1 tsp sea salt
good grind black pepper
1/3 cup melted coconut oil
1 1/2 tsp baking powder
1/3 cup pepitas or sunflower seeds for garnish (optional)
1 tsp paprika powder for garnishing (optional)

zucch bowl edit (1280x883).jpgMETHOD

Preheat oven to 170ºC.

Place everything except the optional garnish into a large mixing bowl. I usually do the almond flour, baking powder, eggs, salt & pepper, coconut oil and grated zucchini in that order. This isn’t essential though, if you chuck and go that is fine too!

Mix well with a wooden spoon. You just need to combine well there is no need to whisk or beat.

Line a 12 hole muffin tray with cases – I adore the unbleached muffin cases from If You Care. They are the best non stick and non toxic! LOVE.

Divide the mixture evenly between the cases. Each case will take about two heaped tablespoons.

Sprinkle the tops with pepitas or sunflower seeds and the paprika to garnish.

Bake in the oven for around 30 minutes or until golden on top.

These will last in an airtight container for 4 to 5 days. They will last in the freezer in an airtight container for two months.open zucc muffin (1280x853).jpg

Say helloooooooo to fluffy muffins! Yum!

From my family to yours, enjoys these little guys and best of health ♥

Glow for life,

sig dark grey


2 thoughts on “Zucchini Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s