Zucchini Muffins with PB Frosting
Craving a treat? Don't want to break the macro bank? These macro-friendly muffins will do the trick!!
Zucchini Muffins
Ingredients
240 grams raw zucchini, grated
1 large egg
1/4 cup (40g) coconut palm sugar
1 cup (125g) spelt flour
1/2 cup (50g) organic cocoa powder
1 tsp vanilla extract
1 tsp baking soda (I didn't have baking powder)
2 tsp cinnamon
Directions
Preheat oven to 350 F, grease or line muffin tins
Mix all ingredients in a bowl. I found that using my hands was the easiest way.
Spoon in to muffin tins (I got 9 muffins of 50g each)
Bake for about 15 minutes or until bouncy to the touch.
Peanut Butter Frosting
Ingredients
2 tbps walden farms peanut butter
2 tablespoons powdered peanut butter of choice
Directions
Mix together until fully blended
Spread like frosting on top of muffins.
These taste fantastic when warm - so either eat them fresh out of the oven or warm them up before eating!
MACROS for 1 muffin, no frosting (out of 9)
Calories: 106g
Carbs: 17.7g
Protein: 3.7g
Fat: 1.6g
Sugar: 4.3g
Notes:
A friend of mine who gave me the original recipe swapped a banana for the sugar and used chickpea flour (I only had spelt in the pantry). Hers looked prettier than mine!
There are so many ways to play around with this recipe - Make it your own!
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