|10 min||20 min||30 min||6|
|4 medium egg||Egg|
|1/4 tsp||Vanilla bean powder|
|1/8 tbsp||Nutmeg, ground|
|1 tsp||Maca powder|
|1 tsp||Mesquite powder|
|1 pinch||Himalayan sea salt|
|1/4 cup||Coconut flour (or Tigernut flour)|
|1 tsp||Baking soda|
|2 tbsp||Pumpkin purée, canned|
|2 tbsp||Almond butter|
|1/2 medium||Zucchini (ground in a food processor=)|
|2 tbsp||Coconut oil|
|1/4 cup||Brazil nuts (chopped, for garnish)|
1. Preheat your oven to 350°F and then line a muffin tin with the cups.
2. Then, in a large bowl add in the eggs, almond butter, coconut oil, maca, mesquite, almond butter, and processed zucchini.
3. Using a whisk, stir the contents briskly until well combined.
4. Next, add in flour, baking soda, salt, cinnamon, and nutmeg. Then blend the mixture together until creamy consistency. (If you think there's not enough flour, don't worry it works itself out well in the end.)
5. Add the mixture into a measuring cup with a spout that allows it to pour easily into each of the muffin moulds. Leave some room for the muffins to grow (so about two-thirds). Add on top of each muffin the chopped brazil nuts.
6. Put the muffin tin in the oven and bake for 20-25 minutes or until a toothpick comes out clean. Serve warm or store in the refrigerator.