Allergy-friendly, gluten, nut and dairy-free muffins, with healthy fat and protein, to help you feel full for longer. They are very easy to make and great to eat in the morning or when you need a quick snack.
Add some frosting to them and you can turn them into a great birthday cupcake to celebrate your little one's birthday! No toxic food coloring, processed sugar or fake ingredients!
Please keep in mind that these muffins are very moist, especially when made with the egg replacement option. Do not take them out of the liners or eat them until they have completely cooled off.
2 small zucchini or a large one, roughly chopped
1 1/2 cup buckwheat flour
10 medjool dates, soaked
10 drops Stevia sweetener or 4 tbsp pure maple syrup
1 can full fat coconut cream, liquid included
4 scoops collagen powder
dash of sea salt
Pre-heat oven to 350F
If using egg replacement, prepare the eggs
Add the pitted dates to a bowl and cover with warm water and let them soak for a few minutes. When ready to use, discard the water.
Place all ingredients in a blender or food processor (except egg replacement) and blend until liquid
Add egg replacement and blend for a few seconds
Pour into silicone muffin liners.
Bake in pre-heated oven for 40-50 minutes.
Allow to cool completely before removing from liners
This recipe was inspired by the Unconventional Baker.
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