By Endo Empowered
Egg Free! Apple and Zucchini Muffins
8 steps
Prep:30minCook:30min
Get your veg in the easy way with these tasty little morsels.
Updated at: Wed, 16 Aug 2023 20:25:58 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
34
High
Nutrition per serving
Calories619.5 kcal (31%)
Total Fat33.8 g (48%)
Carbs74.6 g (29%)
Sugars46.2 g (51%)
Protein13.7 g (27%)
Sodium36.7 mg (2%)
Fiber11.3 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1zucchini
large, grated
3sweet apples
peeled, decored and cut into small pieces
2 cupsalmond meal
1 cupbuckwheat flour
¼ cupalmond milk
1 Tbspncoconut oil
½ cupmaple syrup
dates
1 Tbspncinnamon
1 tspvanilla essence
Topping:
Instructions
Step 1
Pre-heat the over to 200°C/ 390°F and prepare a muffin tin by greasing it with some coconut oil to prevent sticking.
OvenPreheat
Step 2
After grating the zucchini squeeze out as much liquid as possible.
Step 3
In a food processor add 2 of the apples and all the other ingredients and blend up until a smooth muffin mixture forms. Add the remaining apple at the end and mix in by hand - so you get warm apple bits through your muffins :).
Step 4
Spoon into the muffin tin and bake for 10 minutes.
Step 5
Next blend the topping ingredients in your food processor. Only do this for a short time, so a light crunch remains.
Step 6
Remove the muffins from the oven after 10 minutes and evenly distribute the topping on top of each one.
Step 7
Add a slice of banana to each muffin. Place back in the oven and allow to cook for 25 more minutes.
Step 8
Allow them to cool for about 20 minutes so it can all set nicely.
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