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These muffins are one of the best new things that I've co-created! (What I mean here is that I've tweaked another recipe to use my ingredients of choice, and they are fantastic!) In fact, they are so yummy that we have to keep reminding ourselves that the ingredients are so wholesome. Not only are they wheat- and gluten-free, they have no grain in them at all. They freeze really well, and I enjoy them spread with almond butter as a snack or a lovely small meal.
4 cups grated or finely shredded zucchini (about 2-3 medium zucchini)
4 large eggs, at room temp
1/2 cup coconut oil (liquid, at room temp)
2 tsp vanilla extract
1/2 cup sugar (ideally coconut or turbinado)
1/4 tsp salt
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1 Tbs baking soda
1 cup chopped walnuts or pecans, chopped
This recipe is pretty easy but has a couple of important steps that need to be followed. First, preheat the oven to 350. Next, shred the zucchini in a chopper, food processor, or hand shredder. Then, place the shredded zucchini in a towel or sheet of cheesecloth and squeeze out the excess moisture. (This is one of the important steps.) Then, mix together all the wet ingredients (the ones shown in italics) in a large mixing bowl.
The second important step is to make sure that the eggs are at room temperature so that the coconut oil doesn't become cool and solid. (If that happens, damage control involves turning off the oven and placing the wet mixture in the oven so that the coconut oil melts without cooking the eggs.)
In a separate mixing bowl, combine all the remaining dry ingredients, then fold the dry mixture into the wet mixture and combine well. Meanwhile, grease the insides of a 12-cup muffin tray with butter or coconut oil. Then spoon equal amounts of the batter into the 12 muffin cups and place in the preheated oven. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Cool, then eat, refrigerate, or freeze.
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