Almond and Zucchini Muffins

by Collette White | June 22, 2017

Good Afternoon! I have been crazy busy in my office since the release of my NEW ‘Slow Cooking Cookbook’, I had to step away from it all just for a moment today to share with you this recipe that I keep making and ‘meaning’ to share but never getting around to it. So here it is. Almond and Zucchini Muffins … don’t get freaked out by the Zucchini, you can’t taste them, but they are just another way to sneak some extra goodness into your body. As always, these recipes are tried and tested on my hubby and my 4 kids (Miss 15, Miss almost 13 and Master / Miss twins 6 1/2) and often their friends! I hope you love them as they did.

Ingredients

2 cups almond meal ** (240g)

2 cups zucchini grated (220g)

3 eggs

½ cup oil of choice ** (100g)

½ cup honey or rice malt syrup (140g)

½ tspn cinnamon

good pinch salt

4 tbslpns pumpkin seeds (optional)

Method

STANDARD METHOD:

Preheat oven to 190c and place cases into a 12 tray muffin tin.

Add all ingredients (except for the pumpkin seeds) into a large bowl and mix thoroughly with a wooden spoon. I stir this mixture, quite vigorously, for at least 30 seconds to make sure all ingredients are mixed well.

Place even amounts of this mixture into cases and sprinkle each top with pumpkin seeds.

Bake in preheated oven for 30 minutes.

Allow to cool slightly before enjoying.

** See notes below    

TMX METHOD:

Preheat oven to 190c and place cases into a 12 tray muffin tin.

If you do not have almond meal, but have almonds, firstly make your almond meal by following instructions booklets. (Set almond meal aside in a separate small bowl).

Secondly (you don’t have to clean out the bowl for this), add the diced zucchini and grate as per following instructions booklet also.

Add all ingredients, including the almond meal, (but except for the pumpkin seeds) into the TMX bowl with the zucchini.

Blitz on REVERSE / Speed 4 / 1 minute.

Scrape down sides and a further REVERSE / Speed 4 / 10 seconds.

Place even amounts of this mixture into cases and sprinkle each top with pumpkin seeds.

Bake in preheated oven for 30 minutes.

Notes

  • These are beautiful warm and fresh out of the oven
  • Store in the fridge, in a sealed container for 2 days
  • Muffins freeze well
  • My family enjoyed these cold / room temp for breakfast
  • Oil of choice: I use sunflower oil for this recipe due to my families dietary needs. You can swap this for a flavourless oil of choice. I have NOT tried this with coconut oil and can not guarantee that coconut oil won’t be too oily in these. They are on my to-do list to try with coconut oil, however, if you make them before me, I would love to hear how they go.
  • I have made these four times – each time I have made my almond meal. Twice I made it with raw almonds and they were beautiful. The next two times I made them with roasted almonds (simply raw almonds that I roasted in the oven as my family love snacking on them this way) and they were divine! The roasted flavour of the nuts took them to a whole new level, if you can, you should try them this way!

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,