Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with liners or spray with nonstick cooking spray.
Step 2
Mix
Chickpea Flour (285 g)
,
Baking Soda (5 g)
,
Ground Cinnamon (3 g)
, and
Salt (2 g)
in a large bowl.
Step 3
In a medium bowl, add
Zucchini (130 g)
,
Banana (1)
,
Raw Honey (115 g)
,
Unsweetened Apple Sauce (85 g)
,
Unsweetened Vanilla Almond Milk (60 mL)
,
Egg (1)
, and
Vanilla Extract (5 mL)
. Whisk to combine, slowly stir in the
Coconut Oil (30 mL)
, and continue to stir until combined.
Step 4
Gently stir wet ingredients into dry ingredients, and mix until just combined. Fold in
Fresh Blueberries (150 g)
then evenly divide among 12 lined muffin wells.
Step 5
Bake at 350 degrees F (180 degrees C) for 23-25 minutes or until a toothpick is able to be inserted in the middle and come out clean.
Step 6
Cool on a baking rack and enjoy! Store in an air-tight container at room temperature for up to 2 days. If storing longer, keep in an air-tight container in the refrigerator.
