Makes: 9 gluten free 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)


1 Pre-heat the oven to 175C (350 F). In a large bowl, combine the dried goods.

2 In other bowl add the eggs (whisked first), shredded zucchini, lemon, coconut oil (melted) and vanilla extract.

3 Mix both contents.

4 In a muffin tray place the paper cups and bits of the batter to it.

4 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.


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