Chocolate Zucchini Muffins
Cook Time15 minutes mins
Rest Time25 minutes mins
Total Time40 minutes mins
Servings: 1 people
dry ingredients:
- 200 g Finely grated zucchini
- 100 g Chocolate chips
- 250 g Wholemeal spelt flour
- 50 g Sweet lupine flour or spelt flour
- 3 tsp Tartar baking powder
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 1 pinch Salt
- 30 g Raw cane sugar, optional if no chocolate icing is used
wet ingredients:
- 150 g Maple syrup
- 100 g Melted coconut oil
- 200 ml Oat milk
Also:
- 100 g Chocolate couverture
Mix the ground flaxseed with approx. 3 tablespoons of water and let it soak for a few minutes. Mix the dry ingredients. Add all liquid ingredients and stir in briefly. If the dough is still too firm, add a dash of oat milk. Finally fold in the zucchini flakes and chocolate drops.
Fill the dough into prepared muffin molds and bake at 180 degrees top / bottom heat (160 degrees convection) on the middle rack in the preheated oven for about 25 minutes. Then let cool in the mold and then cover with melted chocolate couverture.
If you use chocolate icing at the end, I would leave out the raw cane sugar in the recipe. Only if you don't use icing would I add the sugar to the batter.
Serving: 100g | Calories: 310kcal | Carbohydrates: 69.6g | Protein: 1.6g | Fat: 2.3g