Zucchini & Pepita Muffins (Grain Free)
Ingredients
250g activated* pepitas or 300g raw (non-activated) pepitas (2 cups)
3 eggs
150g zucchinis, quartered
1/2 tsp fine sea salt
1/2 tsp bicarb soda
60g coconut oil or unsalted butter
50g sunflower seeds
Instructions
1. Place pepitas in bowl and mill 8 sec/speed 8. Remove to a bowl and set aside.
2. Place eggs in the bowl, insert butterfly, and mix 5 mins/speed 4. Remove butterfly.
3. Add zucchini and chop 5 sec/speed 4.
4. Add remaining ingredients including pepita meal, and mix 10 sec/speed 5.
5. Pour mixture into muffin cups and cook at 180C for 20 mins.
Notes
Add fried, chopped bacon bits, chopped sun-dried tomatoes, kalamata olives, or other savoury additions to the batter and stir through.
Or top each muffin with a halved cherry tomato.
Or swirl a tsp of pesto through each muffin in the muffin cups.
Muffins can also be made into sweet muffins by reducing salt to 1/4 tsp, adding 2 Tbsp honey, 2 tsp mixed spices (or just cinnamon), and a couple of handfuls of sultanas or other dried fruit.
* Activated pepitas are soaked overnight in slightly salty water and then dehydrated until very dry and crispy. This makes them easier to digest. The sunflower seeds can be activated too if desired.
Find it online: https://quirkycooking.com.au/2015/06/zucchini-pepita-muffins/