GLUTEN-FREE ZUCCHINI MUFFINS
Makes: 9 muffins
Nutrition: per portion 194 Kcal; Fat: 11.76 gr; saturated fats: 6.5 gr; monounsaturated fats: 2.06 gr; polyunsaturated fats: 1.16 gr; carbohydrates: 16.76 gr; Sugars: 2.3 gr; Fiber: 2.4 gr; Protein: 6.6 gr; salt: 0.46 gr
Preparation and Cooking time: 45 mins
- 2 eggs
- 1 cup quinoa flour
- ½ cup of gram flour
- 1 tbsp milled linseed
- ½ teaspoon of baking soda
- Pinch of cinnamon
- Pinch of sea salt
- 1 teaspoon of vanilla extract
- 1 tbsp lemon juice
- ¼ cup coconut oil
- 2 tbsp almond butter
- 1 cup ½ shredded zucchini (squeezed between paper towels to remove moisture)
Pre-heat the oven to 175C (350 F). In a large bowl, combine the dried goods.
In other bowl add the eggs (whisked first), shredded zucchini, lemon, coconut oil (melted) and vanilla extract.
Mix both contents.
In a muffin tray place the paper cups and bits of the batter to it.
Put it in the oven for aprox. 30 min.
Eat them with a vegetable and vegetable soup (no added fat) or accompany a fresh salad with lean cheese. Great ally to take to work in the lunchbox!
TIP | Instead of quinoa flour, you can use corn, rice or a blend of gluten free flours.
Instead of coconut oil, use olive oil to improve the healthy fats profile.