Zucchini muffins : ( 6 -8 muffins)
• 1 cup zucchini, grated
• 3 Tbs creamy almond butter & 2tbs raw tahini ( sesame paste )
• 1 Tbs maple syrup
• 2 flax egg or 2 large eggs
• 1/2 tablespoon chia seeds
• 1 teaspoon apple cider vinegar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
Pre-heat oven to 375°F (191°C) and prepare a muffin mold by spraying well .
1 Flax egg = 1TBS flaxseed soaked in 3TBS water, start by soaking the flax seeds for 15-20 minuets
Than Add all ingredients into a medium-sized mixing bowl and stir until well combined
Bake for 15-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.
Remove from muffins mold and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin mold to help you detach the muffin from the tin and get them out in one piece.
Note: Muffins are always best fresh, but these will keep in the fridge for about 5 days, or in the freezer for up to 4 months.