The perfect breakfast muffin! If you find it hard to get fruit and vegetables in at breakfast this is a great way to start with Zucchinis and Raspberries.

Ingredients

  • 2 Medium Zucchinis
  • 1½ cup Almond Flour
  • 3 scoops Vanilla WPI
  • 6 tbsp. Coconut Sugar
  • 2 tbsp. Coconut Flour
  • 1 tsp Baking Soda
  • 1 tsp Vanilla
  • ¼ cup Coconut Oil
  • 6 tbsp. Almond Butter
  • 2 Eggs
  • 1 cup Raspberries

Chia Jam (optional)-

  • 2 tbsp. Raspberries
  • 1 tbsp. Chia Seeds

Method

  1. Preheat oven to 180º. Grease and line muffin tray.
  2. Grate the 2 Zucchinis.
  3. In a large mixing bowl add all ingredients until well combined.
  4. Divide mixture evenly into 12 cup muffin tray.
  5. Bake for 25 minutes or until cooked through.
  6. To make the chia jam, combine raspberries and chia seeds.

MACROS (per serve)

Cals: 227
Protein: 11.3
Fat: 15.6
Carbs: 9.3