|2||scoops BN Pure Pro|
|2||large egg whites|
|1||tbsp maple syrup|
|1||tbsp coconut oil, melted|
|1 ½/ tsp baking powder|
|1 ½||tsp cinnamon|
|1||tsp vanilla extract|
|½||tsp liquid sweetener|
Preheat the oven to 180°C.
Mix the flour, BN Pure Pro, baking powder, cinnamon, and nutmeg in a large bowl.
Mix the coconut oil, egg whites, vanilla extract, Greek yoghurt, maple syrup, and stevia in another bowl.
Slowly add the wet mixture to the dry mix - stirring until incorporated.
Finely grate your zucchini and pat dry. Gently fold the zucchini into the mixture.
Divide the batter between the mun cups. Bake for 15 mins or until the top feels firm.
- Drain the zucchini completely to ensure your desirable texture by squeezing on paper towels and allowing them to dry.