This week’s recipe comes to us from Heidi. If you have not taken Heidi’s class yet, oh, go now. Stop reading, look at our schedule and take her class. She is calm, graceful, knowledgeable, and yes you will feel it the next day. She completed her Yoga training with Spira Power Yoga. Heidi is also a licensed Pilates teacher (she has a private studio, just ask her if you are interested) and she also holds a degree in Nutritional Therapy.I just realized, we have not posted deserts yet! Here is a nutritious and delicious Keto Muffin!
Keto Zucchini muffins
Delicious Keto Muffins! Bake your vegetables!
Ingredients:
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
4 eggs
1 teaspoon raw coconut vinegar or apple cider vinegar
Scant ½ cup granulated monk fruit sweetener
1/2 cup coconut oil (liquid variety or melted)
1 1/2 cups grated zucchini with some of the moisture squeezed out
1/2 cup chopped walnuts
Directions:
Preheat your oven to 350 degrees.
Whisk together almond flour, coconut flour, baking soda, salt, cinnamon, pumpkin pie spice and monk fruit sweetener.
In a separate bowl, whisk together eggs, vinegar and coconut oil.
Slowly add the flour mixture to the egg mixture.
Fold in the grated zucchini and walnuts
Add batter to a lined muffin tin.
Bake for about 30 minutes.
Muffins are done when a knife inserted into the center of one comes out clean.