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Grain-Free Hearty Muffins

Updated: May 1, 2020



Ingredients:

Dry:


2 1/2 cups fine almond flour

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

1/2 tsp sea salt


Wet:


1 cup loosely packed, finely grated unpeeled zucchini

1/4 cup avocado oil

3 large eggs

1/2 cup loosely packed, finely grated unpeeled apple

1 1/2 tbsp maple syrup (optional)

1/2 tsp vanilla extract

1/2 cup finely chopped dates



Instructions:

1. Preheat the oven to 350 Degrees F. Line up 10 cups of a 12 cup standard muffin tray with paper liners.

2. Combine the dry ingredients in a medium bowl.

3. Squeeze the zucchini to remove any extra liquid by pressing with a spoon in a fine strainer, or twisting in a piece of cheesecloth. Transfer the zucchini to a large bowl and add the avocado oil, eggs, apple, maple syrup if using, and vanilla. Stir well with a fork.

4. Add the wet mixture to the dry mixture. Stir in the chopped dates until everything is well combine. Divide the batter among the 10 lined cups. Bake for 25-30 minutes, until the muffins are golden on top and a toothpick inserted in the middle of one comes out clean. Store in the fridge in an airtight container for up to 3 days.







Source: "Food: What the Heck Should I Cook?" By Dr. Hyman

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