Farmers' Market Muffins
Muffins have taken a rap over the years being called 'ugly cakes'. I disagree and love a good muffin! These Farmers' Market Muffins are totally grain free, full of fibre and protein and make a fabulous snack or breakfast.
Equipment
- 1 Muffin tin with liners, a muffin tin of 12
- 2 Mixing bowls One for wet ingredients, one for dry ingredients
- 1 strainer, cheese cloth or paper towel
Ingredients
Dry Ingredients
- 2 ½ cups Fine Almond flour
- 1 tsp cinnamon
- 1 tsp Baking powder
- ¼ tsp Nutmeg
- ¼ tsp Cardamon
- ½ tsp Salt I left out the salt
Wet Ingredients
- 1 cup Loosely packed, finely grated ,unpeeled zucchini
- ¼ cup avocado oil Can use a very very mild EVOO
- 3 large Eggs
- ½ cup Loosely packed ,finely grated ,unpeeled apple
- 1 ½ tbsp Maple Syrup
- ½ tsp Vanilla
- ½ cup Finely chopped dates
Instructions
- Preheat oven to 350f/180c . Line a muffin tin with paper liners.Combine dry ingredients in a bowl.
- Squeeze zucchini to remove any extra liquid by pressing with a spoon in a fine strainer or twisting in a cheesecloth or paper towel. Transfer zucchini to a lage bowl and add oil, eggs, apple, maple syrup and vanilla. Stir well with a fork.
- Add wet to the dry ingredients and stir in the chopped dates until everything is well combined. Divide batter into the muffin tin liners.
- Bake 25-30 minutes or until the muffins are golden on top and a toothpick inserted comes out clean.Store in the fridge in an airtight container.
Video
Notes
Recipe from "Food, What The Heck Should I Cook" Cookbook
