Ingredients

• 1/2 cup almond flour (or 50g activated raw almonds)
• 3/4 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt
• 6 large eggs
• 1teaspoon Changing Habits gelatin
• 1 tablespoon ground psyllium husk
• 1 teaspoon ground cinnamon
• 2 large bananas
• 2/3 zucchini, grated (or chopped for processing)
• 1/2 cup Enjoy Life dark chocolate bits (optional) and/or 1/2 cup walnuts
• 1/3 cup almond milk
• 1/4 cup raw honey
• 140g coconut oil

Overview

• Preparation time 10 min
• Cooking time 30 min in muffin tray, 45-50 min in a glass loaf pan
• Makes approximately 15-20 muffins or one 13cm x 23cm loaf

Method

1. Preheat oven to 180ºC for a fan forced oven. Line a 12-cup muffin tray with bleach free patty pans.
2. If using the activated raw almonds, grind on speed 9 for 10 seconds in the thermomix, or until a fine powder forms in any food processor or powerful blender. Remove and set aside.
3. Add zucchini and bananas and mix in the thermomix speed 5, 5 seconds.
4. Add the egg, cinnamon, vanilla, coconut oil, honey, milk, gelatin, psyllium and mix until combined (thermomix, speed 5, 15 seconds)
5. Add all the dry ingredients, including the set aside almond flour (excluding the walnuts or choc bits) and mix until just combined, thermomix speed 5, 20 seconds).
6. Add in the walnuts/choc bits and mix in thermomix reverse speed for 5 seconds.
7. Scoop into patty pans, about 1/3 a cup per muffin. Or pour all the mixture into a well-greased 23 cm x 13 cm glass loaf pan. I find the glass loaf pan cooks more evenly than a steel one but it is a personal preference.
8. Bake for 30 minutes for the muffin tray, 45-50 minutes for a loaf pan. Allow to cool for 10 minutes before transferring to a wire rack to cool completely. These freeze very well. Handy to pull one out for breakfast in the morning!