Apple and zucchini may sound like an unusual combination but it works very well. These muffins are great prepared in advance and make the perfect breakfast for when you need to get out the door quickly!
Apple & Zucchini Breakfast Muffins
- September 28, 2016
- 12
- 15 min Prep
- 40 min Cook
- Easy Difficulty
Ingredients
- ½ cup desiccated coconut
- 1 tsp cinnamon
- 1 tsp coconut palm sugar
- ¼ cup coconut flour
- 1 ½ cups almond meal
- ½ cup tapioca flour
- ½ cup coconut palm sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 eggs
- ¼ cup olive oil
- 1 cup almond milk
- 2 apples, peeled and diced
- 1 zucchini, finely grated
Directions
- Step 1
- Preheat the oven to 180°C and line a 12-hole muffin tray with muffin papers.
- Step 2
- Combine the desiccated coconut, cinnamon and coconut palm sugar and set aside.
- Step 3
- To a large bowl add all of the dry ingredients, coconut flour, almond meal, tapioca flour, coconut palm sugar, cinnamon and baking powder. Mix these together well and set aside.
- Step 4
- Into another bowl whisk together the eggs, olive oil, almond milk, diced apple and grated zucchini.
- Step 5
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Step 6
- Spoon the mixture into each muffin case and top with a tablespoon of the desiccated coconut mixture.
- Step 7
- Bake in the oven for 40 minutes until the tops are golden brown.
