Ingredients:

  • 1 large Zucchini (Courgette), peeled and grated (approx. 200g / 7 oz)
  • 1 teaspoon Lemon Juice (5 ml)
  • 1 teaspoon Ground Cinnamon (5g)
  • 150g (1 ½ cups) Fine Blanched Almond Flour
  • 50g (½ cup) Coconut Flour
  • 150g (¾ cup) Erythritol/Monk Fruit Blend Granular Sweetener
  • 2 teaspoons Baking Powder
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Fine Sea Salt
  • 115g (½ cup or 1 stick) Unsalted Butter, melted and slightly cooled
  • 3 large Eggs, room temperature
  • 120g (½ cup) Full-Fat Sour Cream (or Greek Yoghurt)
  • 1 teaspoon Vanilla Extract (5 ml)

Instructions:

  1. Prep the Faux-Apple: Grate the zucchini (courgette) and place it onto a layer of cheesecloth or a clean kitchen towel. Add the lemon juice and half of the cinnamon (0.5 tsp) to the zucchini and toss briefly. Crucially: Squeeze the zucchini aggressively to remove as much moisture as possible. Set aside.
  2. Prepare the Oven and Tin: Preheat the oven to 175°C (350°F). Line the 12-cup muffin tin with paper liners.
  3. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, nutmeg, and salt. Ensure the leavening agent is fully incorporated.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract until smooth. Ensure the butter is cool enough not to cook the eggs.
  5. Mix and Fold: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix gently until just combined—a few streaks of flour remaining are fine. Do not overmix. Gently fold in the prepared, squeezed zucchini mixture until evenly distributed throughout the batter.
  6. Bake: Divide the batter evenly among the 12 lined muffin cups. Bake for 20–24 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.