Blueberry zucchini plantain muffins
AIP, autoimmune disease, autoimmune paleo, butternut squash, egg-free, gluten-free, grain-free, paleo, plantains, tiger nuts, vegan, vegetarian, zucchini
yellow with a hint of green
shredded (2-3 zucchinis)
fresh or frozen
Preheat the oven to 350°F and grease a 12-cup muffin tin.*
In a food processor or high speed blender, combine the plantains and coconut oil until smooth.
Combine the plantain mixture with the shredded zucchini in a large bowl. No need to squeeze the zucchini; the liquid will contribute to the texture without the need to add additional wet ingredients.
In a separate bowl, whisk the tigernut flour, coconut flour, baking soda, cinnamon and salt.
Pour in the dry ingredients and stir until fully combined.
Gently fold in the berries and distribute evenly in the muffin tin.
Bake for 25 minutes, until a toothpick comes out clean.
Let cool for 5-10 minutes before removing from the muffin tin.
Store in the fridge or freezer; due to the high volume of perishable ingredients, they will only last for a couple of days at room temperature.
*Tip: Make your coconut oil last longer by using the residual coconut oil from the recipe (on the spoon/measuring cup) to grease the pan.