Healthy Breakfast Muffins with Zucchini & Pumpkin Seeds (GF)
Muffins? For breakfast? Yes, you can! If you eat such delicious and nutritious ones, it’s no problem at all! Have you ever been to Italy or France? Where they have such sweet tooths in the morning that they eat croissant and butter cakes and chocolate-filled cookies? Yeah. Now, that’s a different story. But to have yourself a little muffin with hidden vegetables, almond flour and pumpkin seeds? That’s my type of baked goodie!
an ode to almonds
Almonds are tree nuts that are very high in monounsaturated fats, protein, fiber and other essential nutrients. For example, almonds provide you with magnesium, manganese and vitamin E which is a fat-soluble antioxidant that helps to build up and maintain cell membranes in your body. Almonds are also known to help reduce blood sugar levels, lower blood pressure and regulate cholesterol levels. Even though you might buy a pack of almonds and check their calorie count (a handful is about 30g which can be translated to ~170 calories) they promote weight loss and reduce hunger. So if you can stick to eating a handful each day, your entire system will thank you! If you can choose, always go for whole almonds that still carry their skin because that is where most of the antioxidants come from. Go ahead and treat yourself to a couple of almonds right now!
Prep Time: 10 min
Baking Time: 25-30 min
Total Time: 35-45 min
Servings: 9 muffins
For this recipe you will need:
2 tbsp coconut oil, melted
½ tsp apple cider vinegar
1 ripe banana
2 tbsp maple syrup
½ cup coconut flour
½ cup almond flour
½ cup shredded coconut
1 tsp cinnamon
1 tsp baking soda
½ cup raisins
⅓ cup pumpkin seeds + 2 tbsp to sprinkle on top
- Preheat the oven to 180°C on fan mode.
- Grate the zucchini and spread on a paper towel. Press another paper towel from the top and drain the excess liquid.
- In a food processor, blend the eggs, banana, maple syrup, apple cider vinegar and coconut oil (melted but cooled off a little bit – otherwise you’ll have scrambled eggs) until smooth.
- Add the coconut flour, almond flour, shredded coconut, cinnamon and baking soda and blend in until all is well combined.
- Transfer to a big bowl and fold in the raisins and pumpkin seeds.
- Place 9 muffin cups on your baking tray and scoop 2-3 tbsp into each cup. Sprinkle with pumpkin seeds and bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Serve while still warm and enjoy your morning coffee with these little breakfast muffins! ♥