August is a month of travel, busy weeks and inconsistent routine for me, so having healthy options in the fridge for breakfast or as a snack is a must!! If you have kiddos or a stubborn husband/boyfriend, this is a great recipe to sneak some extra greens in their diet without them knowing! Plus, they’re gluten-free, dairy-free and refined-sugar free!
Try them out!
INGREDIENTS:
1 small zucchini
1/2 cup finely grated carrot
1 egg
1 cup almond flour
3 tbsp pasture-raised butter
1 serving collagen (optional)
1 tsp ground flax seed
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 cup maple syrup
1/4 cup crushed walnuts
1/4 cup dairy-free chocolate chips
1 tsp coconut sugar
DIRECTIONS:
Preheat oven to 350 degrees.
Line muffin tin with liners, or spray to prevent sticking.
Grate zucchini and carrots until finely chopped, place aside.
In a medium bowl, mix all ingredients together, slowly adding in the zucchini and carrots until well combined.
Divide batter up into tins, making sure they are evenly distributed.
Bake 22-25 minutes, or until golden brown.
*Pair with some almond butter for the best treat 😋
ENJOY!
xo,
Kell