Nut Free Zucchini & Sun-Dried Tomato Muffins

🧂 Ingredients

• Coconut oil for greasing
• 1 1/2 cup zucchini

  grated
• 6 sun-dried tomatoes

  rinsed if in oil
• 1 medium clove garlic
• 1/2 cup pumpkin seeds

  pepitas
• 2 eggs
• 2 tablespoons flaxseed meal

  heaped
• 1/4 cup tapioca flour
• 1/2 teaspoon onion powder
• Generous pinch of salt
• 1/4 teaspoon baking powder

Instructions

• 1 Preheat oven to 175° C / 350° F (conventional oven). Grease a medium muffin tray
  (6 casings) with a little coconut oil.
• 2 Using your hands, squeeze grated zucchini to remove as much of the juice as
  possible. Add the flesh to a mixing bowl.
• 3 Add sun-dried tomatoes, garlic and pumpkin seeds to a food processor. Process
  until ground and incorporated. Transfer to the bowl with the grated zucchini.
• 4 Add eggs, flaxseed meal, tapioca, onion powder, salt and baking powder to the
  mix and combine together very well.
• 5 Divide the mixture between 5 or 6 muffin casings (depending on the size) and
  place in the oven, middle shelf. Bake for 30-35 minutes. Remove and set aside to
  cool completely before removing from the tray.
• 6 These muffins can be stored in an air-tight container in the fridge for 3-4
  days.

Nutrition Info