Zucchini Muffins
As seen in my book SuperPowers of the Family Kitchen on p.136
Here’s what you’ll need:
3 Cups Fresh Zucchini, grated
1/2 Cup Coconut Oil
11 Medjool Dates (blended with water until smooth)
2 teaspoons Maple Syrup
2 Eggs, beaten
2 teaspoons Vanilla
2 teaspoons Baking Soda
Pinch of Celtic Sea Salt
3 Cups Flour (1/2 Cup Coconut and 2 1/2 Cups Oat flour)
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/2 Cup Adita’s Nut Mix
1 Cup Mulberries (soaked in water until soft)
Make it
1. Pre-heat oven to 350 degrees. In a large bowl combine the pureed dates, maple syrup, eggs, and vanilla. Stir in the grated zucchini and coconut oil. In a separate bowl, mix the flour, baking soda, nutmeg, and cinnamon. Stir everything together and add mulberries.
2. Coat muffin or bread pan with olive oil and fill the cups up completely with batter. Bake on the middle rack until golden brown and poke with a toothpick to make sure the inside is dry. Once cooked, remove from oven and let cool for about five minutes before removing from muffin or bread pans. After you have removed them from the pans, let cool for another 20 minutes
In Peace, Love, and Health,
Adita
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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com
