- 1 ¼ cups stoneground flour
- 1 cup almond flour
- 3/4 cup brown sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- t¼ tsp sea salt
- 2 eggs
- ¼ cup olive oil
- 1 tsp vanilla extract
- 1tsp almond extract cup non dairy milk
- 3/4 cup plain yogurt
- zest of one orange
- 2 cups baby marrow grated
- ½ cup frozen blueberries
Top with 50 g toasted flaked almonds
Preheat oven to 180’C
Line muffin tins paper cases or silicone moulds
In a large bowl, mix all wet ingredients together.
In another large bowl, mix all dry ingredients together.
Add the dry ingredients to the wet ingredients. Mix until well combined.
Lay cheese cloth or a clean kitchen towel on the counter. Place all the shredded zucchini in the towel and wrap up to be able to wring it out.
Over the sink, wring out any excess liquid from the zucchini.
Open up the cloth and place into the muffin mixture.
Add the wild blueberries and gently fold them in alongside the zucchini.
Equally fill lined muffin tin with muffin mixture.
Bake for 25 min at 350F.
Remove from the oven and let cool.