Mike Favorite
Preheat oven to 350° F.
Combine flax meal and water and let sit for 5 minutes, or until it forms a gooey, gel-like consistency.
Combine almond flour, coconut flour, tapioca flour, baking soda, sea salt, cinnamon and allspice in large bowl. Set aside.
Combine dates, pumpkin, flax meal mixture, apple cider vinegar and coconut oil in food processor until dates are roughly chopped. Fold into dry ingredients.
Fold berries, zucchini and nuts into batter.
Spoon into paper lined muffin tins.
Bake for 30 minutes. Reduce heat to 300 and bake 10 minutes. Leave in oven to allow to cool wiht oven. Muffins will still be very moist, even gooey on the inside. If muffins are too moist, turn off oven and continue to "bake" until oven has cooled. Cover with foil if tops of muffins are too brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2043g) | ||
Recipe Makes: Servings | ||
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Calories: 7238 | ||
Calories from Fat: 5915 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 657.2g | 876 % | |
Saturated Fat 417.1g | 2085 % | |
Monounsaturated Fat 157.5g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 976.1mg | 300 % | |
Sodium 3842mg | 132 % | |
Potassium 3646.3mg | 96 % | |
Total Carbohydrate 344.6g | 101 % | |
Dietary Fiber 111.3g | 445 % | |
Sugars, other 233.3g | ||
Protein 64.5g | 92 % | |
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: 7238
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