1 large zucchini (courgette) (220g
2 cups of ground almonds (240g)
1 cup of buckwheat or brown rice flour (200g)
¼ of a cup of almond milk (60ml)
1 tablespoon of coconut oil
½ a cup of maple syrup (125ml)
a handful of dates
1 tablespoon of cinnamon
1 teaspoon of vanilla powder
1 tablespoons of maple syrup
For the oaty topping
½ cup of oats (60g)
½ cup of pecans (80g)
¼ cup of almonds (50g)
¼ cup of dates (50g)
½ tablespoon of coconut oil
- Start by pre-heating the oven to 200C. Next peel 2 of the apples, discard their cores and chop their flesh into small cubes. Then slice the ends of the zucchini and finely grate it using a cheese grater. Give the grated courgette a good squeeze to get rid of some of the excess water in it – do not skip this step as it will stop your muffins cooking properly.
- Place the almonds into a food processor and blend for a minute or so until a nutty flour forms. Add the apple cubes and grated zucchini into this flour along with all of the remaining ingredients (except for those used for the topping) and blend for a few minutes.
- Once a smooth muffin mixture has formed, peel and finely chop the third apple then stir the apple pieces through the muffin mixture. Spoon it evenly into muffin containers, then place them in the oven for 10 minutes.
- While the muffins cook, make the oaty topping. Place all the necessary ingredients into a food processor and blend for 2-3 minutes until a sticky crumble-like mixture forms, this will taste delicious.
- Remove the muffins from the oven after 10 minutes and evenly distribute the oat mixture on top of each one before placing them back into the oven for another 25 minutes.
- After 25 minutes stick a knife into one to check it comes out clean, if it does then they are cooked. Allow them to cool for about 20 minutes before eating them as they will finish setting during this time. I think they taste best a few hours after cooking. Enjoy.