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CHOCOLATE ZUCCHINI MUFFINS {vegan}

June 27, 2016

 

This recipe has been passed down to me from my Grandma. Back in the day, cooking with enriched flour, white sugar and butter was the norm - so I re-vamped it a bit to healthify the ingredients. I removed the white flour and replaced it with spelt flour (not completely gluten free, but a lot less gluten than other grains. You could also sub your favourite flour, be it rice, whole wheat, buckwheat or gluten free flour) and also replaced the egg with "egg replacer", the sugar for agave and the oil for apple sauce. It has been child tested and approved, so go ahead and give this recipe a try! Don't worry, you can't taste the zucchini ;)

INGREDIENTS

  • 1 C spelt flour

  • 1 tsp baking soda

  • 1/4 tsp himalayan sea salt

  • 1/3 C carob powder (or cocoa powder)

  • 1 "egg" (can use 1 egg!)

  • 1 C shredded Zucchini 

  • 1/3 C agave (or favourite sweetener)

  • 1/4 C apple sauce

  • 1/2 C almond milk 

  • Handful of carob chips (or chocolate chips)


METHOD

  1. Pre-heat oven to 350.

  2. Shred zucchini and press out water with paper towel or a clean dish towel.

  3. Add dry ingredients to a large bow and stir to mix. 

  4. Beat egg, and add remaining wet ingredients and stir to mix.

  5. Add wet ingredients to dry ingredients and mix just to combine. Add chips and fold in. 

  6. Spray muffin tin with cooking spray or use liners. Fill 2/3 full and bake for 30-35 min. We like them soft and gooey inside, so we usually take them out after 30 min. Enjoy!

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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