Zucchini breakfast muffins - grain-free, dairy-free, no refined sugar
This muffin recipe is easy, quick and most of all guilt free! It can be enjoyed for breakfast or as a dessert.
Zucchinis have a rich array of nutrients that help prevent cancer, reduce the risk of heart disease and help maintain optimal health. They are a great source of vitamin C, manganese, fiber, vitamin A and magnesium. They also contain protein, potassium, folate, copper, phosphorus, zinc, niacin and calcium.
Walnuts are full of nutrients, powerful antioxidants and omega-3 fats. One quarter cup of walnuts provides more than 100% of the daily recommended value of plant-based omega-3 fatty acids. They also contain high amounts of copper, manganese, biotin and vitamin E. They will help fight against cancer, reduce the risk of heart disease, support brain health and cognitive development and will slow down the aging process.
This makes 12 muffins.
1/3 cup maple syrup
1/3 cup melted coconut oil
1 cup almond flour
1 cup tapioca flour (or arrowroot flour)
1/2 cup coconut flour
2 tsp baking soda
1 tbs raw apple cider vinegar
1 medium coarsely grated zucchini
1 cup walnuts broken into smaller pieces
Beat the eggs, add the maple syrup, coconut oil and mix.
Add all the remaining ingredients except for the zucchini and walnuts and mix well.
Add the grated zucchini and walnuts and mix it into the batter using a spatula.
Transfer the batter into lined muffin molds and bake in preheated oven in 365 F (200 C) for about 35 minutes or until done.