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Zucchini Muffins (flour-less)

12 Servings

Ingredients:

2 eggs

2.5 cups grated zuchinni

2 tsp pure vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp pink salt

1 tsp ground cinnamon

2 pureed bananas

4 oz. raw honey (optional)

2 cups oat flour

1 scoop vegan protein (or whey)

For topping:

2 tbsp whole rolled oats

1 tbsp chia seeds

Preparation:

Preheat the oven at 350 degrees Fahrenheit. Mix all dry ingredients and slowly add the 2 eggs, beaten, the bananas and the grated zucchini until you get a consistent mix. Distribute among the cupcake liners.

Bake for 30-35 minutes The muffins are moist due to the banana, it may seem they aren’t fully cooked when you insert a knife but they will be.

Variation:

If you’d like a different approach, bake the 2 cups of whole rolled oats for 10 minutes at 250 degrees to toast it up a little. Then you can grind it in a blender until you get a finer texture. Then, continue the rest of the ingredients.

STORE IN THE REFRIGERATOR FOR UP TO 7 DAYS. 

MACROS (per serving – includes honey)

C22g / F1.5g / P4.6g

#zuchinnirecipes #nosugar #wellness #pcosweightloss #pcosrecipes #recetassaludables #pcoseating #recetasSOP #wellnessrecipes #melissawellness

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