Zucchini Chocolate Muffins

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I like to avoid grain, dairy and fructose in my diet but I love a good muffin.  This moist, chocolatey muffin ticks all the boxes for me.

Zucchini Chocolate Muffins
Zucchini Chocolate Muffins

ZUCCHINI CHOCOLATE MUFFINS

INGREDIENTS

  • 1 large zucchini – grated
  • 2 eggs
  • 2 tablespoon rice malt syrup
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 tablespoon cacao nibs (optional)

METHOD

Preheat oven to 180°C. Place 6 patty papers into a muffin tin.

Grate zucchini into a food processor or blender.

Add remaining ingredients except cacao nibs to food processor and blend until well combined. Do not overmix.

Add cacao nibs and mix through with a spoon.

Spoon mixture evenly into muffin pans.

Bake in oven for 20-25 minutes or until cooked through.

SERVES 6

NOTE: THESE ARE EVEN BETTER THE NEXT DAY