This is a gluten free, low-carb, nutritious and protein packed breakfast option (or a filling snack) to please the entire family! You can adjust the sweetness according to your taste and dietary restrictions. The quantities below is what I used and it came out being just right (not too sweet, but not fad either).

Ingredients

5 eggs

7 tbs almond flour

2 tbs rice flower

1 finely shredded zucchini

1 ripe mashed banana

6 tbs agave syrup (or a bit more if you have a sweet tooth like my little one)

2 tbs butter (or coconut oil)

3 tsp baking powder

1 tsp cinnamon

1 pinch of nutmeg

Vanilla extract

1 tbs hemp seeds (optional)

1pinch of salt

AND LOTS of LOVE J

Directions

Mix together the above ingredients starting with beating the eggs, salt and agave syrup. Add the rest of the ingredients and mix well.

Grease a muffin baking sheet with butter or oil and pour the mixture into each whole until you almost fill the muffin whole.

Bake for 20 minutes at 350 degrees Fahrenheit (or 165 degrees Celsius).

Enjoy it as a Healthy Zesty and nutritious breakfast or late afternoon guilt free snack or desert!

Makes 12 muffins.

Stay healthy and zesty! …And get cooking!

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ABOUT ME

A cancer survivor and holistic health enthusiast, I am a firm believer that what we feed our body and soul has a huge impact on our overall well-being. Therefore, I advocate for an integrative approach that focuses not only on nutrition, but on self-care and lifestyle choices in a bio-individual way.

Learn more about my training and my unique approach to health coaching.