These gluten-free, super yummy goodies help to satisfy your cravings for the not-so-healthy commercial versions and, give you a good dose of healthy carbs, fat and protein for those "Zone Dieters" out there! I believe that they would freeze nicely (though our version did not last long enough to make it to the freezer!)
Most of my recipes are made up on the spot,with ingredients I have on hand and usually take just a little time and equipment to make.
Preheat Oven to 350 Degrees
1c of Almond Flour or Almond Meal
2 Good-sized zucchini and/or yellow squash, peeled and shredded
1Tbls Almond Butter
1 Shredded Apple (any kind but Granny Smith)
1Tbls of natural, organic honey
1/3 c+ of shredded or flaked coconut
1/2 tsp of sea salt
1 tsp Pure Vanilla
1 tsp cinnamon
Add in ideas:
Fresh or frozen organic blueberries, or strawberries
a small handful of 70% Cacoa and organic chocolate chips
Chopped pecans, walnuts or almonds
Mix all ingredients together in a bowl until the almond butter is mixed and distributed and every thing is wet.
Line muffin tins with paper liners or rub down with coconut oil to help prevent sticking
Put 2 Tbls of mixture in each muffin spot (I used the large muffin pan that makes 6 muffins), then go back and add approximately 1 Tbls to each to evenly distribute the batter.
Put in the oven on the center rack and cook for 30-35 min. I checked them after 20 and they were still wet, and with 15 more min of cooking time, they were perfectly done. You may have some cooking time varience based on your oven.Be sure and check on it at the 30 min mark. Keep cooking until not jiggly, and a little brown around the edges.
That's it…Yummy to the to the tummy and you won't have to miss you favorite baked unhealthy baked goods ever again!
Anne (ANNIE) Berryhill is a Wife, Mom, and Lifestyle Strategist.
Her passion and expertise is helping people find personal freedom through Customized Fitness, Paleo Nutrition, Business and Personal Growth Programs.
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