:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/HMhJOxr_iHh0lJua17OH/fa3b762a96c3ef1a5f058b39eac64f.jpeg "Courgette muffins")
Courgette muffins
Save this recipe for the zucchini season. Simple two-colored muffins.
Ingredients
- 400 g zucchinis
- 2 egg
- 1 pcs banana
- 25 ml oil
- 50 ml milk
- 40 g oat flour
- 100 g Of whole grain spelt flour
- 1 teaspoon baking soda
- 1 ts Tea Sodas bicarbonates
- 2 teaspoon cinnamon
- pinch salt
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Directions
Grate the zucchini finely and squeeze it. In a bowl, mix the dry ingredients. Stir in eggs, oil, milk, and mashed banana. Finally, add the squeezed zucchini. Divide the dough into two parts
To the first part, we add 10g of cacao, possibly chocolate protein, and chocolate flavdrops.
To the second part, we can add vanilla protein and vanilla flavdrops.
We layer the dark and light part alternately in silicone cups. Bake at 180 degrees for about 20 minutes.
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in_inthekitchenCourgette muffins
Save this recipe for the zucchini season. Simple two-colored muffins.
Grate the zucchini finely and squeeze it. In a bowl, mix the dry ingredients. Stir in eggs, oil, milk, and mashed banana. Finally, add the squeezed zucchini. Divide the dough into two parts
To the first part, we add 10g of cacao, possibly chocolate protein, and chocolate flavdrops.
To the second part, we can add vanilla protein and vanilla flavdrops.
We layer the dark and light part alternately in silicone cups. Bake at 180 degrees for about 20 minutes.
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