This recipe makes the most delicious muffins!
Instead of using white flour, which is devoid of nutrients and wreaks havoc with your blood sugar, these use zucchini and pepitas as the base. Pepitas contain healthy fats and zinc. Both of these are great for your immune system and your skin.
Using zucchini sneaks a small amount of vegetables into your child, but more importantly removes some simple carbohydrates.
The first time I made these, we polished off the batch that day and I had to make a double batch the next day.
1 zucchini (250g) grated
1 cup pepitas (165g) finely ground in food processor
¼ cup maple syrup (70g)
Pinch celtic seasalt
1 teaspoon vanilla essence
2 tablespoon cacao
2 tbsp coconut flour
1 teaspoon apple cider vinegar
½ teaspoon baking soda
- Preheat oven to 180˚C
- Line muffin tray
- Place zucchini in sieve over sink to let excess water drain away, give it a squeeze before using.
- Mix together the ground pepitas, eggs, maple syrup, vanilla and salt.
- Then add the coconut flour and cacao powder
- Mix in the apple cider vinegar and baking soda.
- Finally, mix through the grated zucchini.
- Divide evenly between 10 muffin cups.
- Bake for 35 min. Check after 25min. If a metal skewer comes out clean, they are cooked. They will be much more moist than a regular muffin, so store in fridge.