10 to 12 muffins
This recipe can be frozen
Ingredients
- 1 cup of Toupti protein flour mix
- ½ cup of quick-drying oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 cup of grated zucchini, well squeezed
- ½ cup of date puree*
- 2 eggs
- ½ cup of plant-based milk
- 3 tablespoons of melted coconut oil
- 1 tsp vanilla extract
Preparation
- Preheat the oven to 180°C (350°F) and prepare a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the dry ingredients: Toupti protein flour mix, oat flakes, baking powder, baking soda and cinnamon.
- In another bowl, whisk together the eggs, milk, coconut oil, date puree and vanilla.
- Add the liquid ingredients to the dry ingredients and mix just enough to moisten the dough.
- Gently fold in the grated courgette.
- Divide the batter among the muffin tins, filling them to ¾ of their height.
- Cook for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the mold before unmolding.
*For the date puree:
Use store-bought date puree, or make your own by boiling the dates in water. Once the dates have softened, puree them using an immersion blender.