Zucchini & Almond Mini Muffins – KERRIE FITNESS #kezfit


• 1 grated zucchini (1 standard zucchini)

• 250g almond spread (1 jar)

• 1/4 cup maple syrup (or agave)

• 1 Tablespoon apple cider vinegar (with the mother!)

• 1/4 teaspoon pink himalayan sea salt

• 1/2 teaspoon bi-carb soda

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla bean (or extract)

• 1/2 Tablespoon chia seeds

• 2 eggs, lightly beaten with a fork

• 25g 85% cocoa dark chocolate, chopped


1. Pre-heat oven to 180°C

2. Olive oil spray 2 mini muffin trays (24 holes) (these silicon ones from K-Mart are amazing as you can carefully pop the muffins out once they’re cooled)

3. Grate the zucchini

4. Chop the chocolate

5. Lightly beat the eggs

6. In a medium mixing bowl, combine all of the ingredients, except the dark chocolate and stir until well combined. Then gently stir in the dark chocolate.

7. Carefully 3/4 fill each muffin hole with the mixture.

8. Bake for approximately 12-16 minutes (depending on your oven). You will see the tops rise. (They will deflate a little once out of the oven cooling) Insert a cake skewer or a toothpick to see if it out comes out clean without any batter.

9. Allow muffins to cool in trays for approximately 5 minutes. Remove from trays and cool completely on a wire racks.

10. Serve fresh and pop the remaining mini muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Be sure to place baking paper in between the mini muffins for easy removal from the freezer (and so you’re not tempted to eat 4 when they’re stuck together!!!) Simply set aside for a little to reach room temperature or if you’re impatient like myself, lol, wrap in paper towel for a few seconds in the microwave on defrost mode!

Bon appetite 👩🏼‍🍳

Kerrie 💗

| Bad Habits to Good Habits |

Is what you are eating having an effect on your mood? Try to eliminate the junk food from the house so it’s not assessable on a daily basis.

When you are looking for something extra after dinner, try a square or 2 of dark chocolate together with a camomile tea.

It will satisfy your sweet cravings and set you up for a peaceful nights rest without your body trying to digest extra food it wasn’t hungry for.
The best thing… You can indulge EVERY night. Just remember, only 1 or 2 squares though (85% cocoa is best). Enjoy 🙂

| Almonds |

Snack-spiration! It may seem simple, but a handful of almonds is all you need to get through from breakfast to lunch. When you’re working out so hard, you don’t want to undo your hard work with daily unhealthy snacks. Why you should be eating a handful of almonds daily:

• Healthy nutritious snack loaded with minerals, vitamin E, calcium, magnesium and potassium.
• Great source of protein and fibre.
• Promotes heart health.
• Prevents weight gain. Keeps you feeling full and satisfied so you won’t have the urge to overeat.

Why you should chose raw over roasted: Both raw and roasted almonds pack a high dose of nutrients and minerals. However, raw almonds have more naturally occurring beneficial fats, as some are lost in the roasting process. Dry roasted almonds have the same amount of calories as raw almonds, while almonds roasted in oil contain slightly more calories.

| Wholemeal Blueberry Muffins |

Freezing cold outside? Warm up inside by making your own wholemeal blueberry muffins. Mmm!!!

| Ingredients |

2 cups wholemeal flour
1 punnet fresh blueberries
4 Tablespoons softened butter
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup light milk

| What to Do |

Pre-heat oven to 180 degrees celsius.

In a mixing bowl, stir together the flour and blueberries.

With an electric mixer, mix the butter and sugar, then one at a time add each egg. Then add the vanilla extract, followed by the milk.

Mix the wet ingredients into the dry then pour into a muffin tray (I did 6 large).

Bake for 20-25 minutes until skewer comes out clean. Bon appetite!


‘Till next time <3 🙂


| Blueberry, Lemon & Yoghurt Mini Donuts |

Hello! Today for you we have some healthy, yummy donuts. The only “fancy” thing you need to cook them is a mini donut tray! Enjoy 🙂

| Ingredients | Makes 36 (3 trays) |

1 & 1/4 cups of plain whole meal flour
1/2 teaspoon of pink Himalayan salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil (feel free to use whatever oil you want)
2 eggs
1/8 cup of sugar (just fill half a 1/4 cup)
1/2 cup of Greek (coconut) yoghurt
1/4 cup of coconut and almond milk (same milk, not two different ones!)
3/4 cup of blueberries
1 & 1/2 tablespoons of lemon juice
1 tablespoons of lemon zest

| What to Do |

Preheat oven to 170 degrees Celsius

Combine flour, salt and baking powder in a bowl then set aside.

In a separate bowl, whisk eggs, sugar, Greek (coconut) yoghurt, olive oil, almond and coconut milk until well combined.

Add in the flour mixture while still stirring.

When a batter has formed, add lemon juice and lemon zest.

Got a lemon to spare? Make the lemon juice and zest yourself! Simply grate the lemon skin to get the zest, then cut the lemon in half and juice it.

Pour the batter into the mini donut tray and put in the oven for 12 minutes. Bear in mind the top and bottom of the donuts will be lighter than the sides.

Take the donuts out and pop them onto a cooling rack. Voila! You’re done.

Note: We didn’t have to spray our donut tray, as the donuts popped out easily with a little help from a knife around the sides.

‘Till next time <3 🙂

| Blueberry Bliss Bars |

Hello! You’re craving something yummy, but don’t want to undo all your hard training? Cue these blueberry bliss bars. They’re divine. With only 4 ingredients that are healthy as, you can enjoy every day guilt free. No more craving something from a vending machine… You’ll be heading straight to the freezer! Love love love!

| Ingredients |

2 cups creamed coconut (purchased in the health food store)
2 cups fresh blueberries
1/4 cup pure maple syrup or agave amber (purchased as the health food store)
2 tsp vanilla paste

| What To Do |

Combine all ingredients in a food processor until the mixture is smooth.

Line an 8×8 tin with baking paper.

Pour the mixture into the tin and spread it out evenly. The mixture is very thick. I found a metal knife helped to spread it evenly.

Refrigerate for 15-20 minutes.

Once the mixture is firm, lift out by the edges of the baking paper.

Use a pizza cutter to cut into squares.

Place in an airtight container with a piece of baking paper between each layer.

Refrigerate for up to a week or freeze them for longer storage. (Or do a bit of both!)

Bon appetit!
‘Till next time <3 🙂