Refined Sugar Free. Gluten Free. Paleo. Vegan. Delicious.
It wasn't until I gave one of these precious muffins to my mother, Saskatchewan's own Martha Stewart (without the jail time). When she texted me to say that I was hired as the new official breakfast muffin baker... I was stunned.
"These muffins..." I said. "They have no sugar. No refined flour. None of the normally tasty things that make muffins." "It was delicious" she said.
I'm officially a #bakerfromanothermaker
Ok enough about that, I hate those long recipe blogs that talk shit I don't care about. Here's the goodness:
Adelle's Ultimate Breakfast Zucchini Muffins
1 1/2 C Almond Flour. (If you are skeptical like I was, or not gluten free- use 1C Almond Flour and 1/2 C Whole Wheat Flour - that's what I did)
1tsp Baking Soda
1/4C Ground Flax
1 ripe banana, mashed
1 1/2 C Zucchini - shredded and de-moisturized. Whatever it's called. Use a tea towel or paper towels to soak up the excess moisture out of the zucchini
1tsp Olive Oil or EVOO, or avocado oil
2 Pasture raised free range eggs. For vegan - use chia eggs
3/4C Date paste - or if it doesn't seem sweet enough to you, add another 1/4 C. See subnotes on how to make date paste below.
1/4C Chopped Walnuts (or pecans)
1/4C Krisda sugar free chocolate chips, or cacao nibs
Preheat oven to 425
Mix all the dry ingredients together in a large bowl
Mix all the wet ingredients in a smaller bowl (zucchini, banana, oil, eggs, date paste)
Mix wet ingredients in to the large dry bowl
Taste and add more date paste if you feel the need, and or if your batter seems too runny - add more ground flax until it thickens up.
Stir in walnuts and chocolate chips.
Line muffin sheets with non stick cups
Fill with batter about 3/4 full
Sprinkle pumpkin seeds on top
Bake at 425 for 5 minutes (this makes the muffin tops the perfect amount of crisp)
Then reduce heat to 375 and bake for another 16-20 minutes depending on your oven... do the toothpick test.
I made both muffins and mini loafs with this recipe - and much prefer them in the muffin form.
Freeze, or keep in the fridge for up to a week at a time. Microwave for 25 seconds to warm up and melt the chocolate :)
How To Make Date Paste:
1 pound of pitted dates (about 2 packed cups)
1/2 C water
Throw in the food processor and mix.
Dates are full of calcium, fibre and iron, making them an amazing sweetener substitute. They do contain natural sugars like all fruits and vegetables, but are actually on the lower glycemic index, so even are safe for diabetics in moderation.
You can also freeze date paste in 1/2 C containers for quick use in the future, it is a great way to sweeten up oatmeal instead of sugar or honey!