- 1 zucchini, shredded (about 1 cup worth)
- 1 apple shredded (less than 1⁄2 cup worth)
- 1/2 cup cranberries
- 3/4 cup almond butter
- 2 tbs coconut oil
- 1⁄2 cup chestnut flour
- 1⁄4 cup coconut sugar
- 2 eggs, whisked *
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking powder
- pinch of salt
- *to make this recipe vegan, use 2 flax eggs
Preheat oven to 350 degrees. /180 In a small bowl, mix flour, cinnamon, Baking powder and salt. Set aside Grate the apple, zucchini, carrot. Once shredded, squeeze as much liquid out of them as possible. Set aside Mix together the eggs, coconut sugar, almond butter, coconut oil. add in the dry ingredients. Fold in the shredded fruit+ veggies
Add to lined muffin tins. Bake for 15-20 minutes or until your toothpick comes out clean after you poke them.
Resist the urge to eat them when they come out of the over. They are better cold.
In the comments below, I’d love for you to share your favorite healthy treat.