- 1 cup ground flax seeds
- 1/2 cup ground pecans or walnuts
- 3/4 cup protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- stevia to taste
- 4 tsp coconut oil or vegetable oil
- 1 ripe mashed banana
- 2 tsp vanilla
- 2/3 cup grated zucchini
- 2/3 cup grated apple
- grated zest of one orange
- 1/2 cup pecans or walnuts, chopped
- 1 cup water (more if needed)
Preheat oven to 350ºF. Line muffin tins with paper muffin cups. Combine flaxseeds, walnuts, protein powder, baking powder, baking soda, cinnamon, salt. In large bowl, mix oil, vanilla, zucchini, apple, orange zest and water. Fold dry ingredients into liquid ingredients. Add stevia to taste. Fold in chopped walnuts. Add more water if necessary to liquefy enough to pour. Fill muffin cups and bake for 20 -25 minutes. Makes 24 muffins.
From What’s for Breakfast? Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People by Joan Haynes, N.M.D. and Lori Hora Soule, NMD, L.A.c.