Ingredients:
- 1 1/2 cups Lupin flour (could sub. Carbquick)
- 1/2 cup oat fibre
- 2 cups skin on grated zucchini
- 1/2 cup Splenda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp each ginger, nutmeg and mace
- 1/2 tsp half salt
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup canola oil
Directions:
- Mix dry ingredients well, add grated zucchini and mix to coat all of the zucchini.
- In a separate bowl whisk together eggs, oil and almond milk.
- Then mix wet ingredients into dry. It will be very thick, but remember the zucchini will release moisture as it cooks.
- Then place in 12 prepared muffin tins… And bake about 30 mins at 350F.
The spices are really good at covering the bean flavour of the Lupin flour, I enjoyed them. I’m pretty sure carbquick would work equally well as a replacement for the Lupin flour, if that s what you have.
They are .8 net carbs if you count the zucchini under your veg… Phase 1 suitable as a snack for 1 muffin.
Credit: Leanne Brannigan