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Article: Zucchini cinnamon muffins

Zucchini cinnamon muffins

Zucchini cinnamon muffins

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
  1. Pre-heat oven to 375°F (191°C) and prepare a muffin mold by spraying well . 
  2. 1 Flax egg = 1TBS flaxseed soaked in 3TBS water, start by soaking the flax seeds for 15-20 minuets 
  3. Than Add all ingredients  into a medium-sized mixing bowl and stir until well combined 
  4. 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. 
  5. 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. 


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