1/2 cup sugar substitute, Megan used Splenda, but we like to use Coconut Sugar or Truvia**
1/3 cup – chopped walnuts
**If using Truvia, use 1/4 of a cup, since it’s much sweeter.
225 g. grated zucchini (Megan uses large holes on a box grater you would normally use for cheese)
1 1/4 cups unsweetened almond milk
2 tsp. lemon juice
2 tsp. lemon zest
20 drops vanilla stevia
1 flax egg (1 tbsp. ground flax seed plus 3 tbsp. warm water, mixed and allowed to sit/thicken for a few minutes)
1. Preheat oven to 350 degrees.
2. In a large mixing bowl add the lemon juice to the milk and stir. Allow to sit for a few minutes.
3. In a medium-sized mixing bowl, whisk together all the dry ingredients except the chopped walnuts.
4. Once your milk has sat for a bit, add the other wet ingredients.
5. Carefully add about 1/3 of the dry ingredient mixture into the wet ingredient bowl, and using a rubber scraper, fold in the dry mix. Repeat this process, adding the remaining contents of the dry mixture to the wet batter in two batches. Don’t over-mix this batter. Add the chopped walnuts.
6. In a greased or lined muffin tin add the batter, filling each hole about 2/3 of the way full.
7. Bake for 10 minutes or until a pale golden crust has developed. Then carefully rotate the muffin tins 180 degrees (so that what was the back left corner is now the front right corner). Bake for an additional 10-15 minutes until a toothpick tester comes out clean.
8. Turn the oven off and allow the muffins to sit in the residual heat for another 10 minutes (or until completely cool, if you forget about them!)… this batter is fairly wet, and it’s important to allow the muffins to get cooked all the way through without burning the outsides. You may have to fiddle around a bit, as I did, to get the times and temperatures right for your particular oven.
These store for a few days in a seal-tight container, or can be frozen. They are excellent reheated in the microwave for 20 seconds.