Recipe: Superhuman Zuchinni Muffins

These have been a hit in my family since I really got into baking when I was introducing my son (1.5 years old now 🥹) to solids! Now, I bring them everywhere and give them to everyone and the reviews are always 10/10. I know it feels like AI is coming for us all these days, recipe developers included, but there really is no replacement for tried and tested recipes like this. Feel free to run wild and make them your own with different mix-in’s and nut butters as you desire, but here’s where to start:

Dry Ingredients
2 cups of Almond Flour
1/2 cup of flax seeds
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 cup of rolled Oats
1/2 tsp fine salt

Wet Ingredients
3 large eggs, room temperature if possible
1/3 cup of plain Greek yogurt
2 tsp of vanilla extract
2 cups of shredded zucchini, do not squeeze dry
1 Banana
Olive oil for greasing the muffin pan
Optional: 1/4 cup of peanut butter, almond butter or tahini

1) Heat the oven to 350°F. Grease a mini muffin pan generously with olive oil.
2) In a large bowl, add the dry ingredients. Sprinkle in the flour, baking soda, oats, baking powder, cinnamon, and salt.
3 ) Add wet ingredients on top, first breaking the eggs yolks and mashing the banana, zucchinni, and then mixing it all together with the oil, yogurt, and vanilla (Optional to add in nut butter here). As soon as everything looks nice and combine, stop mixing to avoid an overworked, tough dough.
4 ) Scoop batter individually into muffin tray and bake until a toothpick comes out clean, roughly 15 minutes depending on your oven.