Zucchini Nut Muffins

Everyone loves baked goods. Unfortunately, they’re often responsible for those mid-afternoon crashes or day-long energy swings. These muffins are one of my classics. I started making these way back when I was still detoxing from all the store-bought baked goods. They’re an important recipe because of what they represent – a delicious alternative to the store-bought stuff that completely satisfies the craving for baked goodness.

Thanks to power ingredients like brown rice flour, coconut sugar and hemp seeds, these muffins are 100% gluten-free and 100% guilt-free. Won’t cause sugar spikes and energy crashes – Oh Yeah!

ZUCCHINI NUT MUFFINS

  • Prep time 30 mins
  • Cook time 30 mins
  • Serves 12 muffins

 INGREDIENTS 

  • ½ cup (125 mL) pitted dates, chopped
  • 1 ½ cups (375 mL) brown rice flour
  • 1 cup (250 mL) almond pulp or flour
  • ¼ cup (60 mL) coconut sugar
  • 2 tbsp (30 mL) hemp seeds
  • 2 tsp (10 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ¼ cup (60 mL) organic raisins
  • ½ cup (125 mL) mixed nuts (pecans, walnuts, almonds), chopped
  • 1 cup (250 mL) hemp milk (add 1 tablespoon of hemp seeds with 1 cup water and blend)
  • 2 organic eggs
  • ½ cup (125 mL) zucchini, shredded
  • ¼ tsp (1 mL) pure vanilla extract

DIRECTIONS  

  • Soak the chopped dates in ½ cup (125 mL) of water for 30 minutes and then purée both in a blender.
  • Preheat the oven to 350°F (180°C).
  • Place paper liners in a 12-cup muffin pan.
  • In a medium bowl, combine all the dry ingredients.
  • In a separate bowl, combine all the wet ingredients. Mix each bowl well.
  • Add the wet ingredients to the dry ingredients and mix together.
  • Spoon the batter into the prepared muffin pan and bake in the preheated oven for 30 minutes.
  • Let cool and serve.
  • Place your muffins in an airtight glass container and store in the refrigerator for quick access. Feel free to store 6 muffins in the freezer to be eaten at a later date as a quick on-the-go snack.

Recipe Tip

Replace the muffin pan with an 8-inch (20 cm) square baking dish coated with coconut oil to create a yummy cake variation. Alternatively, ladle this batter into a large frying pan with some coconut oil to make delicious pancakes.

About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.

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