Ingredients
- 1 cup (112 g) almond flour
- 1 cup (128 g) flaxseed meal
- 1/3 cup (64 g) coconut palm sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ¼ cup (55 g) grass-fed butter, melted
- ½ cup (60 g) chopped raw walnuts
- 1/3 cup (50 g) currants or raisins
- 1 cup (124 g) peeled and grated zucchini (about 2 medium)
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Grease a mini-muffin pan.
- In a medium bowl, mix the almond flour, flaxseed meal, coconut palm sugar, cinnamon, salt, and baking soda. In a small bowl, beat the eggs, and then add the melted butter, walnuts, and raisins. Add the wet ingredients to the dry and mix until well blended. Then mix in the zucchini until combined.
- Scoop the batter into the prepared muffin cups about they are three-quarters full. Bake for 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 75 kcal Calories from Fat: 48.6 kcal |
|
% Daily Value*
|
| Total Fat 5.4 g 15% |
Trans Fat 0.0 g |
carbohydrates 5.6 g 4% |
Dietary Fiber 1.6 g 4% |
Protein 2.3 g 5% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
