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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.
Print Recipe
Course Snack
Servings 10 Muffins

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
Keyword muffins, snack