Cin­na­mon Zuc­chini Muffins

Clean Eating - - RECIPE INDEX -

MAKES 10 MUFFINS. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 35 MIN­UTES. Fra­grant and fla­vor­ful, these veg­etable-packed muffins are a won­der­ful treat any time of day.

1¼ cups whole-wheat pas­try flour (TRY: King Arthur Whole Wheat Pas­try Flour) ¾ cup blanched al­mond flour 1/3 cup ground flaxseeds 1 tbsp ground cin­na­mon 2 tsp bak­ing pow­der 1 tsp bak­ing soda ½ tsp sea salt ½ cup pure maple syrup ¼ cup co­conut oil, melted 1¼ cups finely shred­ded zuc­chini ¾ cup unsweet­ened raisins

1. Pre­heat oven to 350°F. Line a muf­fin tray with 10 muf­fin lin­ers, fill­ing empty slots halfway with warm wa­ter.

2. In a medium bowl, com­bine pas­try flour, al­mond flour, flaxseeds, cin­na­mon, bak­ing pow­der, bak­ing soda and salt.

3. In a large bowl, whisk to­gether ½ cup wa­ter, maple syrup and co­conut oil. Add dry in­gre­di­ents to the wet and stir un­til just in­cor­po­rated. Gen­tly fold in zuc­chini and raisins. Trans­fer bat­ter to pre­pared lin­ers. Bake for 20 to 25 min­utes, un­til a tooth­pick in­serted comes out mostly clean. Cool in tray for 5 min­utes, then trans­fer to a wire rack to cool com­pletely. Wrap muffins in plas­tic wrap and store at room tem­per­a­ture up to 3 days or freeze up to 1 month. PER SERV­ING (1 muf­fin): Calo­ries: 292, To­tal Fat: 11 g, Sat. Fat: 5 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 43 g, Fiber: 4 g, Sug­ars: 23 g, Pro­tein: 5 g, Sodium: 340 mg, Choles­terol: 0 mg

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