Try this Savory Zucchini Sage Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200C/400F. Grease or line muffin tin.
In a food processor, combine Brazil nuts, sage, garlic and olive oil. Blend until it has become a meal. Set aside.
In a bowl, whisk the eggs. Stir in coconut oil, water and salt. In another small bowl, combine coconut flour and baking soda. Blend flour mixture into egg mixture until well combined. Stir in grated zucchini and 1/4 cup of the Brazil nut sage mixture. Spoon batter into prepared muffin tin. Sprinkle with some coarse sea salt.
Bake for 25-30 minutes, or until top are golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 204 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 89.3mg | 3 % | |
Potassium 234.2mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 2.7g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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