Spiced Zucchini & Apple Crumble Mini Muffins

Spiced Zucchini & Apple Crumble Mini Muffins

This Nutritionista recipe is for my spiced zucchini & apple crumble muffins, they are honestly the tastiest muffins I have ever eaten, every time I have made them for my friends or my family they go down a treat. I have had people asking me for the recipe for a while now, so I thought I would share it with you all. Zucchini is fast becoming one of my favourite ingredients, I use it all the time in my sweet and savoury recipes, whether it as spaghetti or in cake to add that extra moist texture. Dont be put off by the fact its a vegetable, in a cake……some of my favourite cakes use vegetables and zucchini is one of the best! These muffins are deliciously moist and very moreish, and the crumble topping could almost be used as a breakfast bar or crumble by itself if you don’t want the muffin element- also ignore the pink bits on the muffin I made the mistake of using pink muffin holders and the pink dye transferred over a little bit :)

Love the nutritionista x

Ingredients

•  1 large courgette (zucchini)
• 4 apples
• 2 cups of ground almonds
• 1 cup of coconut flour
• ¼ of a cup of almond milk
• 2 tablespoons of coconut oil
•  Half a cup of maple syrup or raw honey
•  a handful of dates
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg

For the Crumble

•  1 cup of gluten free oats
• 1 cup of pecans
• ½ a cup of almonds
• A sprinkle of sunflower seeds
• 2/3 of a cup of dates
• 1 tablespoon of coconut oil

Instructions

• Preheat the oven to 200c
• Peel the apples and chop into small cubes (get rid of the cores)
• Grate the Courgette using a cheese grater
• Add the apple, ground almonds and grated Zucchini into a blender and blend for a few minutes. Then add in the remaining ingredients and carry on blending
• Spoon the mixture into muffin containers and place them into the oven for 10 minutes
• Now its time for the crumble topping, place all the crumble ingredients into a food processor and blend until a sticky crumble mixture is formed.
• Take the muffins out of the oven and evenly spread the crumble on top of each one before placing them back in the oven for 20 minutes.
• Check they are done by sticking a sharp knife into the centre, if the knife comes out clean then they are ready
• Allow them to cool for 20-30 mins
• Enjoys :)

Nutritionista Notes

• These muffins should be stored in the refrigerator
• They taste amazing on their own or with fresh fruit
• My friends often steal them and have them for breakfast with some natural yoghurt

Spiced Zucchini & Apple Crumble Mini Muffins

Spiced Zucchini & Apple Crumble Mini Muffins