You can experiment with using grated sweet potato or carrots instead of zucchini. Pumpkin seeds can be replaced with other seeds, and of course, you can use nut meals like ground almonds or hazelnuts if you like.
- Coconut oil for greasing
- 1 1/2 cup grated zucchini
- 6 sun-dried tomatoes, rinsed if in oil
- 1 medium clove garlic
- 1/2 cup pumpkin seeds (pepitas)
- 2 eggs
- 2 heaped tablespoons flaxseed meal
- 1/4 cup tapioca flour
- 1/2 teaspoon onion powder
- Generous pinch of salt
- 1/4 teaspoon baking powder
- Preheat oven to 175 °C/350 °F (conventional oven). Grease a medium muffin tray (6 casings) with a little coconut oil.
- Using your hands, squeeze grated zucchini to remove as much of the juice as possible. Add the flesh to a mixing bowl.
- Add sun-dried tomatoes, garlic and pumpkin seeds to a food processor. Process until ground and incorporated. Transfer to the bowl with the grated zucchini.
- Add eggs, flaxseed meal, tapioca, onion powder, salt and baking powder to the mix and combine together very well.
- Divide the mixture between 5 or 6 muffin casings (depending on the size) and place in the oven, middle shelf. Bake for 30-35 minutes. Remove and set aside to cool completely before removing from the tray.
- These muffins can be stored in an air-tight container in the fridge for 3-4 days.