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Irresistible Zucchini & Maca Muffins

Updated: Apr 21

#lowcarb #eggfree #vegan #glutenfree #dairyfree #weightlossrecipes #weighlossfood #healthydiet #foodfreedom #guiltfreetreats #nutrientdensity #hormonebalancerecipes #maca #lowprogesterone


These muffins are purely delicious! Nutrient-dense, satisfying and low in calories. High in fiber, magnesium, calcium but also Vitamin C, Omega 3 & Vitamin E.


INGREDIENTS: (makes about 8 small muffins)


Wet ingredients:

  • 1 medium zucchini, grated

  • 1 medium green-tipped banana, mashed

  • Zest of 1 organic lemon + 1/2 juice

  • 4 TBSP filtered water (or more if dough is too thick)

  • 1 tsp sunflower butter or other nut butter

Dry ingredients:

  • 2 TBSP Psyllium husk

  • 2 TBSP chia seeds

  • 1 TBSP gelatinized yellow Maca powder

  • 20g vegan protein powder (I'm using a mix of hemp, rice and pumpkin)

  • 70-100g pulp from nut milk or ground nuts (almond, cashews, pumpkin, sunflower...)

  • 1 tsp bicarb soda

  • few grains of sea salt

  • dash of cardamom

  • 1 tsp vanilla extract

  • 2 small handfuls organic blueberries (I use frozen)

PREPARATION:

  • pre-heat oven @180°C

  • mix all wet ingredients in food processor or by hand

  • add in dry ingredients

  • carefully fold in blueberries at the end

  • spoon mix in muffin forms

  • bake for approx 30 minutes @180°C until the top is firm

  • let cool and enjoy!

TIP for extra sweetness: you can add 2 TBSP of mashed sweet potato




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