Apple & Zucchini Muffins

Ingredients

• 1 cup apple (peeled, grated)
• 1 cup zucchini / courgette  (peeled, grated)
• 1 tsp vanilla essence
• 2 eggs
  • OR: 2 tsp Orgran egg replacement + 4 Tbsp water
• 1/2 cup coconut oil (soft) or 1/2 cup Nutellex
• 1 Tbsp maple syrup.
• 2 cups flour
• 2 tsp baking powder
• 1/2 cup brown sugar
• 1/4 cup almond meal
• 1/4 cup wheat germ

Allergies: soy free, dairy free, egg free*.

Note: Consider mixing this up by doing a 1/2 cup apple and 1/2 cup diced peaches.

Tip: Leaving the skin on the zucchini is fine but feel free to peel it if you don’t want any green specks in the muffins.

Directions

1. Preheat oven to 180’C / 360’F.
2. In a food processor, blend the apple, zucchini, vanilla, eggs, maple syrup and coconut oil until smooth. (If you prefer a rougher texture then mixing in a bowl is fine).
3. Mix in the flour, baking powder, brown sugar, almond meal, and wheat germ.
4. Spoon mixture into muffin tins.
5. Bake for 25-30 mins (or until a toothpick comes out cleanly).