ZUCCHINI in the house... actually in the MUFFIN
ZUCCHINI Muffins!!!
I freakin LOVE zucchini bread. It reminds me of my childhood and when my mother would make a fresh loaf and we would load our slice with butter when it came out of the oven. These days I’m not eating butter, which believe it or not falls under the category of dairy, and I am not eating gluten so traditional zucchini bread is out of the question.
Also, during this genetic cleanse there is no consumption of oil, sugar, salt or anything else that could tarnish ones purity 😂 !!! These muffins are my FAVORITE thing I have eaten since I started this cleanse. They are very satisfying, FULL of FLAVOR and beyond NUTRITIOUS. You can eat these at every meal, all day long and make a great snack on the go. I promise you will fall in love with these muffins.
Zucchini is a super food. Be sure to include the skin of the zucchini so you benefit from all the nutrients. They are loaded with B vitamins, reducing fatigue and improving mood. Helps with digestion because of the fiber and electrolytes which also help keep you feeling fuller longer! And with any super food zucchini is loaded with antioxidants boosting immunity and reducing inflammation in the body!
The sweetness in the muffins comes from the mashed up banana and chopped up dates.
BANANAS… makes me think of that crazy song from Gwen Stefani. Anyway, they are also a secret super food. Lots of people give them a bad wrap about their sugar content but they contain loads of fiber so they actually help regulate your blood sugar levels and when eaten with the almond butter in this recipe your body gets the extra help to absorb the most nutrients. Bananas contain essential minerals our body needs magnesium, iron., calcium, zinc etc. The potassium helps offset the high amounts of sodium we tend to consume.
In this recipe I use the walnut pulp that is left over from the fresh Walnut milk I made with the Almond Cow machine. I combine it with almond butter. If you don’t have any nut milk pulp just use any nut butter of your choice. Whatever nut you choose its always fun to find out the nutritional value so when you are eating your muffin you have a clear intention on all the benefits and healing you are offering to yourself. I love walnuts because of their flavor and also all of the Omegas they hold.
Between the bananas and the zucchini these muffins are nutrient dense and will keep you satisfied for a good portion of your morning! I like to enjoy it with a cup of Brownie Hot Chocolate !!
The RECIPE, makes about 9-12 muffins:
2 large ripe bananas smashed (or 4 baby bananas)
2 Medium size zucchinis grated
4 pitted dates chopped up into small pieces
1/4 nut pulp from homemade nut milk (if you don’t have pulp replace with nut butter)
1/4 nut butter of choice ( I used almond)
1 teaspoon baking powder
1 tablespoon cinnamon (or less, depending on your preference for cinnamon)
2 cups gluten free oats
Preheat Oven to 350 degrees. I use a silicone muffin tray so that I don’t have to grease the tin.
Combine the mashed banana, grated zucchini, nut pulp and nut butter. If you don’t have nut pulp just increase the amount of nut butter to 1/2 cup. Add in the chopped dates doing your best to disperse them evenly throughout the mixture, they like to stick to each other.
In a separate bowl combine the oats, baking powder and cinnamon.
Add the well combined dry ingredients to the wet and mix with a wooden spoon or spatula until you have a uniform batter. It should be pretty moist. I have not had the batter ever turn out too dry but just incase you can add a splash of nut milk or another mashed banana.
Fill up the muffin tins just to the brim. Bake in the oven for 20 - 25 mins. Let cool before removing from the muffin tin. If you remove too soon the muffin will fall apart. It needs time to set and firm up a little bit.
Please let me know if you try this recipe!!