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 are what I used and it came out being just right (not too sweet, but not bland either).
Ingredients
- 5 eggs
- 7 tbs almond flour
- 2 tbs rice flour
- 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!
