Have you ever thought of using zucchini as a main ingredient when making muffins? Well, we did and we loved it. As strange as it sounds, this recipe is gluten-free, grain-free, dairy-free, oil-free and refined sugar-free, it makes for a healthy scrumptious snack or dessert option.
- 1 cup shredded zucchini
- 1 ripe banana
- 1 large free range egg
- ½ cup of almond butter
- ¼ cup of honey
- ½ tsp baking soda
- ¼ cup of raw cocoa powder
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed
*For an extra chocolatey taste – add dark chocolate chips to the mix
Step 1: Preheat your oven to 180 degrees and prepare a muffin tray – this recipe will make roughly 10 muffins.
Step 2: Add all ingredients except for the zucchini into to a blender and blend the batter until it is smooth and creamy.
Step 3: Stir in shredded zucchini by hand.
Step 4: Pour the batter into the muffin tray.
Step 5: Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
Step 6: Dig in!