Superfood Gluten-Free Zucchini Muffins
I can't believe its almost February, and it's finally cold outside! But there is no where to go....
If you're at home with a toddler, or two or maybe even three... you know how tough it is to keep your little ones entertained! Baking can be a really great activity to do with your kids, and an easy way to sneak in extra nutrients into their diet.
2 flax eggs (2 tb. ground flaxseed + 5 tb. water)
1 cup mashed banana (about 2 medium very ripe)
1/4 cup melted coconut oil
1/4 cup maple syrup
1 teaspoon vanilla
1/4 cup almond milk
3 Tb. greens powder
2 teaspoons baking powder
1 cup quick cooking rolled oats
1 cup almond flour
1/4 teaspoon fine sea salt
1 medium zucchini (1 1/2 cups shredded) (1 cup after squeezing)
Heat oven to 350 and line or grease a muffin pan with coconut oil.
Make flax eggs in a medium mixing bowl and let sit 3-5 minutes.
Meanwhile, combine greens powder, baking powder, rolled oats, almond flour and sea salt in a small mixing bowl and stir well. Set aside.
Add the banana, coconut oil, maple syrup, vanilla and almond milk to the flax eggs and whisk well to combine. Add the dry ingredients and stir again until well combined.
Shred the zucchini (I use a cheese grater) onto a clean dish towel. Then wrap up and wring out the zucchini to release the extra moisture. A couple squeezes is good.
Fold the zucchini into the batter. Then scoop into the prepared muffin pan, filling nearly all the way. There should be enough for 11-12 muffins.
Bake 35-40 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let cool completely before removing from the pan.
Optional frosting-for a sweeter treat, top with raw honey or natural jelly. Or make this super simple icing:
Combine 2 Tablespoon coconut butter with 2 teaspoons raw honey and 2-3 tablespoons full fat coconut milk from a can. Make sure the coconut butter is softened/stirable first!