Chocolate Zucchini Muffins

🧂 Ingredients

• 170 g soft white wheat flour
• 1/3 cup cocao powder
• 1 tsp baking soda
• 1/4 tsp Redmond's Real Salt
• 2 Tbsp Coconut oil

  melted
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 egg
• 1 cup shredded zucchini
• 70 g mashed bananas
• 1/2 cup milk (or dairy free alternative)
• 1/2 cup chocolate chips (extra for sprinkling on top before baking)

Instructions

• 1 Preheat oven to 350 ℉. Line 12 cup muffin tin with liners
• 2 Shred zucchini into a paper towel, wrap and squeeze to remove all liquid.
• 3 Mill wheat berries into flour.
• 4 Pour flour, cocao powder, baking soda and salt into a large mixing bowl and
  whisk to combine.
• 5 In the bowl of a stand mixer, add melted coconut oil, pure maple syrup, vanilla,
  egg: mix on medium-low until smooth. Add zucchini, banana and milk; mix again.
• 6 Slowly add the dry ingredients to the stand mixer. Mix just until combined.
• 7 Gently fold in the chocolate chips with a rubber spatula.
• 8 Using a 1/4 cup cookie dough scoop, portion the batter into the cupcake liners.
• 9 Bake 22-25 mintues or until toothpick inserted into the middle comes out clean.
• 10 Store in an airtight container:
  
  Room temperature, 3-5 days
  
  Refrigerator, 1 week
  
  Freezer, 1 month

Nutrition Info