Zucchini, Date & Walnut Muffins

Yields 24 muffins


2 cups pitted dates

1 cup raisins

2 cups water

3 whole eggs

1 cup coconut sugar

4 cups rolled oats

1 cup almond flour

½ cup coconut oil, melted

2 tsp cinnamon

½ tsp nutmeg

1 tbsp baking powder

1 tbsp baking soda

2 cups zucchini, shredded

1 cup walnuts, chopped

1 cup coconut milk


1. Preheat oven to 350 F.

2. Place pitted dates and raisins in a saucepan. Add the water and cook on medium heat for 5-10 minutes. When the water is absorbed, remove from heat and set aside.

3. In a large mixing bowl, beat whole eggs and coconut sugar for 2 minutes using an electric mixer.

4. Add melted coconut oil to mixture.

5. Add rolled oat flakes, almond flour , cinnamon, nutmeg, baking powder and baking soda to mixture. Stir using a fork until all ingredients are combined.

6. Add date and raisin mixture from the saucepan to the batter and mix gently for 30 seconds.

7. Add the shredded zucchini, chopped walnuts and coconut milk to batter and combine well.

8. Line a pan with muffin liners. Pour 1/2 cup of batter to each liner. Place the muffin trey into the oven and bake for 20 minutes.

Bonus: These are Gluten Free!