Summer Baking: Apple & Zucchini Muffins

Summer baking: Apple & Zucchini Muffins

Apple & Zucchini Muffins

Ingredients

  • 1 cup apple (peeled, grated)
  • 1 cup zucchini / courgette  (peeled, grated)
  • 1 tsp vanilla essence
  • 2 eggs
  • 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).
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s