13 Oct Buckwheat Zucchini Power Muffins
Posted at 07:54h
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This muffin recipe is gluten free and whole wheat! This is as delicious as it is healthy!
Dry Ingredients:
0.50 cup coconut flour
0.50 cup buckwheat flour
1 cup protein powder
1 tsp cinnamon
0.25 tsp ground nutmeg
0.50 cup Steviva Blend
0.50 cup chopped walnuts
Wet Ingredients:
1 cup mashed or grated zucchini
2 eggs
0.25 cup full fat sour cream
2 tbsp walnut oil (or warmed coconut oil)
1
Preheat oven to 400ºF.
2
Combine dry ingredients in a mixing bowl. Set aside.
3
Combine wet ingredients in another bowl. (or do what I did and puree everything together in a good blender or Vita-Mix).
4
Add to dry ingredients and mix just until blended. Batter may still be lumpy.
5
Divide among muffing cups.
6
Bake for about 15 minutes.
CategoryBreads and MuffinsCuisineDairy Free, Diabetic Friendly, Gluten Free, Sugar Free, Vegan, Vegetarian
Ingredients
Dry Ingredients:
0.50 cup coconut flour
0.50 cup buckwheat flour
1 cup protein powder
1 tsp cinnamon
0.25 tsp ground nutmeg
0.50 cup Steviva Blend
0.50 cup chopped walnuts
Wet Ingredients:
1 cup mashed or grated zucchini
2 eggs
0.25 cup full fat sour cream
2 tbsp walnut oil (or warmed coconut oil)
Directions
1
Preheat oven to 400ºF.
2
Combine dry ingredients in a mixing bowl. Set aside.
3
Combine wet ingredients in another bowl. (or do what I did and puree everything together in a good blender or Vita-Mix).
4
Add to dry ingredients and mix just until blended. Batter may still be lumpy.
5
Divide among muffing cups.
6
Bake for about 15 minutes.
