Preheat oven to 400 degrees. Line 12 cup muffin tray with liners.
in a small bowl combine milk and vinegar. Set aside for 10 minutes.
Shred zucchini in food processor and put in measuring cup. Then chop walnuts in food processor. Set aside.
Warm 1/2 c. coconut oil and 1/2 c. yacon in metal measuring cup.
In a large bowl, sift together protein powder, flour and cocoa powder, then add 1/2 c. xylitol, baking powder, baking soda, salt and xanthan gum.
In a medium bowl, whisk together applesauce, yacon and oil.
(If using warm coconut oil, make sure other ingredients are at room temp or it may re-harden oil.)
Pour wet ingredients into dry ingredients. Add buttermilk and mix well with spatula.
Fold in the zucchini and walnuts. Let batter sit for 10-15 minutes.
Bake for 25 minutes until toothpick comes out clean.
Let cool for 15 minutes before turning out onto a cooling rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 334 (83%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 0.9mg||0 %|
|Sodium 98.6mg||3 %|
|Potassium 192.5mg||5 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.6g|
|Protein 1.7g||2 %|
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: 404
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