This recipe is actually a gluten free recipe as long as you follow the instructions. I made some changes to mine as I had the ingredients already at home and this is about saving money as well as eating healthily.
These were quite tasty, time will tell how they come out of the freezer, but now I have a selection of breakfasts in the freezer I can change what I have each day.
This recipe was taken from and adapted from here (last accessed 12th Jan 2019) – note if you choose to use it directly from the website it took longer than 7-8 minutes for them to bake, mainly because they used a mini muffin tin…I didn’t!
- 1 cup courgette, grated
- 1 cup creamy almond butter (I used peanut butter)
- 1/4 cup maple syrup (I used agave syrup)
- 2 large eggs
- 1/2 tablespoon chia seeds
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons dark chocolate chips or chunks (certified gluten-free if necessary) I used milk chocolate.
- Pre-heat oven to 200 and prepare a mini muffin tin by spraying well with cooking spray (I used 1 cal spray), or line the tins with paper liners. Set aside.
- Add all ingredients except chocolate chips into a medium-sized mixing bowl and stir until well combined. (It initially looks like it won’t combine so it does need a good stir!)
- Gently stir in chocolate chips.
- Fill each muffin cavity about ¾ full with the muffin mixture.
- Bake for 17-18 minutes, or until the tops are set and a toothpick inserted into the centre comes out clean without any batter.
- Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.