Zucchini Mini Muffin Bites

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 How hard is it to create a high protein, low sugar, dairy free snack?  Its not. These Zucchini Mini Muffin Bites will satisfy those late night munchies when the kids are asleep or the 3pm slump when dinner seems so far away. They give you the satisfaction of eating something naughty, but are totally guilt free. They are free from refined sugar, grain and gluten free and dairy free. All you need to do is mix the dry, mix the wet and combine. Simple I know, the hardest part is not to eat them all.


 Zucchini Muffin Bites


Ingredients

1 3/4 cup almond meal

1 teaspoon bi carb soda

1/4 cup raw cacao powder

1 tablespoon macca powder (optional)

1 tablespoon chia seeds

50grams cacao nibs, dairy free dark chocolate or 70- 80% dark chocolate (sugar free), roughly chopped

1/4 cup nut of choice, roughly chopped

4 tablespoons coconut oil, melted

3 tablespoons maple syrup or honey

1 banana, mashed

1 teaspoon vanilla extract

1 egg

155ml coconut cream (small can)

1 cup zucchini, grated and moisture squeezed out


Method

  1. Preheat oven to 180c fan forced. Grease a mini cupcake/muffin tray with a little coconut oil.
  2. Combine almond meal, bi carb, cacao powder, macca powder, mix with a whisk to remove any lumps, then add chia seeds, chocolate and nuts, mix.
  3. Whisk all wet together, adding the zucchini last and stirring it through.
  4. Fold the wet mixture into the dry, do not overmix or the batter will become very oily.
  5. Fill the mini muffin holes 3/4 full with mixture, you may have left over mixture.
  6. Bake for 20-25 minutes. Test by touching the top, if they bounce back they are ready. Let cool in tray, they will be very delicate.  To remove, run a knife around the edges and pop them out.
  7. Store in the fridge for 1 week or freeze for 2 months

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