Moringa & Zucchini Muffins

May 10, 2016

Boost your energy and nutritional intake with these healthy muffins. They are light with accents of an earthy flavor. The delicious combination hits the spot for a happy medium of sweet and savory. Enjoy for an energy boosting breakfast or grab one for on the go!

 

 

These treats are quick and easy to make. Place all ingredients in a food processor and blend. It is helpful to blend just the dry ingredients first and then add the rest and blend.

 

 

This is how the batter should look once you are finished blending. 

 

 

Place the batter into 12 muffin holders and bake at 350F for about 20 minutes.

 

 

Let cool for 15 minutes and then serve warm. Keep refrigerated up to a week or freeze for up to 3 weeks. 

 

 

If you are feeling adventurous try making this moringa icing for the topping. Combine some coconut cream, honey and moringa together in your blender until its smooth and creamy. Use a spatula or the back of a spoon to decorate.

 

 

Ingredients

 

  • Almond flour (2 cups)

  • Coconut flour (1/2 cup)

  • Flax meal (1/4 cup)

  • Zucchini (1 cup)

  • Eggs (3)

  • Honey (1/2 cup)

  • Coconut oil (1/4 cup)

  • Moringa (1 tbsp)

  • Cinnamon (1 tsp)

  • Salt (1/2 tsp)

 

Directions

 

  1. Place all the ingredients into the food processor and blend.

  2. Line the muffin pan with 12 muffin liners and spoon the batter into each liner. Be careful not to fill them too much as they will expand while baking. The batter should fill 12 muffin liners perfectly.

  3. Bake at 350F for 20 minutes 

  4. Let cool before serving.

 

 

 

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