So easy to make and delicious. These are dairy & wheat free, great for toddlers, school lunch boxes, for morning or afternoon tea! Anytime of the day really. Enjoy.
DRY INGREDIENTS:
• 1 cup wholemeal spelt flour • 1 cup almond meal • 2 tsp baking powder
• 1 cup grated zucchini (I used a box grater)
• 1/3 cup cacao
• 1/3 cup rolled oats
• 1/3 cup shredded coconut
• 1/3 cup dark choc chopped into small bits (omit if you'd like a healthier muffin)
In a large mixing bowl, combine the dry ingredients and mix together well. WET INGREDIENTS: • 1/3 cup extra virgin olive oil (evoo) or coconut oil • 1/3 cup maple syrup or honey
• 2 eggs whisked
• 2/3 cup almond milk (or milk of your choice) • 1 tsp vanilla essence
In a separate mixing bowl, combine all wet ingredients and whisk until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be wet.
Grease a muffin tray or line with baking paper if not non-stick.
Bake in a 180 degree oven for approx 20 mins or until cooked.
Suitable for freezing!
