Blueberry, Courgette and Chia Seed Muffin Recipe
1 1/2 Cups Almond Flour
(For nut free version, omit the almonds and use 1 Cup of coconut flour and 1/2 Cup of Tapioca flour instead)
1/2 Cup Coconut Flour
1 Tbsp Baobab Powder
1/3 Cup Chia Seeds
2 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
Pinch of ground Sea Salt
1 Tbsp Xylitol (If you don’t have any Xylitol just add a few more dates to the recipe)
3 Omega-3 Eggs
1/4 Cup Coconut Oil
6 Medjool Dates
150 grams Blueberries
250 grams Grated Courgettes (about 1 average size courgette – leave the peel on)
Method
Set the oven at 180 Degrees C
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Whizz up the dates, eggs and melted coconut oil in a food processor.
Grate the courgette using the grate wheel on the food processor – or grate by hand with a cheese grater.
Add the grated courgette to the egg mixture.
In a separate bowl mix the almond flour, coconut flour, baobab powder, chia seeds, baking powder, bicarbonate of soda, salt and Xylitol if using.
Mix the wet ingredients into the dry and then add the blueberries.
Share the mixture between a 12 pan silicone muffin tray or alternatively you can use muffin cases.
Bake at 180 degrees C for about 25 minutes.
Once cooked take the muffins out of the tray as soon as they’re cool enough to prevent them from going soggy!
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