Hidden Vegetable Muffins

Ingredients

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  • ¾ cup of pitted dates

  • ¾ cup of shredded zucchini

  • ½ cup of shredded carrots

  • 3 pasture-rasied eggs

  • ½ cup of ghee or butter, melted

  • 2 cups of activated sunflower seeds (soak overnight in filtered water with 2 pinches of salt, rinse and drain well in the morning before use)

  • 1 ½ tsp of baking soda

  • ½ tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp sea salt

Method

Preheat the oven to 180°C (350F)

Line a muffin tray with baking cups or grease with coconut oil or butter.

Place the dates in a bowl of warm water for 10 minutes to soak. Grate the zucchini and carrot and squeeze out the juices (a nut milk bag is really helpful here!). Place the sunflower seeds into a food processor or blender and pulse until finely ground. Place the dates, eggs and ghee or butter in a food processor or blender and process for 30 seconds, until a smooth paste forms. Add the sunflower seed meal, baking soda, cinnamon, nutmeg and sea salt and process for 15 seconds or more to combine all the ingredients well. Fold the vegetables into the batter. Divide the batter evenly between muffin cups and bake for 30 minutes.

Allow to cool for 10 minutes before transferring the muffins out of the tin. Enjoy!