Sunday, 25 January 2015

Zucchini, cacao and seedy muffins


We currently have a MASSIVE zucchini crop and I'm putting them in basically everything.  Crumbed zucchini, chicken and veggie lasagna, mexican chicken and veg, roasted zucchini soup, stuffed zucchini flowers etc etc.  My kids are about to head back to school and kinder (sob!!!) so it's time to start filling the freezer.  I'm trying to use more coconut flour lately just to give us some variety from wheat flour.  After googling I found this recipe and changed it up to make it nut free and also added extra seeds on top and make use of what ingredients I had on hand.  These are full of protein and will keep my little busy bees going during their long days at school and kinder.

My 4 year old is super fussy with what he eats, but he picked the zucchini from the garden and helped me make these and he loved them! Whoo hoo!

Zucchini, seed and cacao muffins

- 1 cup of seed butter (I used half sunflower seed butter and half tahini because I had half a jar of each on hand)

- 1 cup of finely grated zucchini (liquid squeezed out)

- 2 eggs

- 1/3 cup maple syrup

- 4 tablespoons of coconut flour

- 2 tablespoons of chia seeds

- 1.5 tablespoons of raw cacao

- 1 teaspoon of baking powder

- sunflower seeds to sprinkle on top

- preheat oven to 170 degrees celcius

- line your muffin tray with paper cases - this recipe makes approximately 12 large muffins, or 18 smaller medium sized ones

- mix together seed butter, eggs & maple syrup until no lumps are left - I used the kitchen mixer

- gently stir in coconut flour, chia seeds, cacao, baking powder and zucchini until smooth

- fill cup cake cases half full with mixture 

- top with a sprinkling of sunflower seeds

- bake at 170 degrees for 15-18 minutes depending on the size of your muffins


Love Amy xoxoxo