Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Ingredients
- 2 cups almond meal 240g
- 4 tbsp coconut flour
- 1/2 cup unsweetened cocoa powder 50g
- 1/2 tsp baking soda
- 1 tsp baking powder gluten free
- 1/2 tsp sea salt
- 1 large ripe banana mashed
- 1/4 cup unsweetened almond milk 60ml
- 3 eggs
- 1/4 cup honey 60ml
- 1 tsp vanilla extract
- 1 zucchini grated (about 1 cup)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
- In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract.
- Add the wet mixture to the dry mixture and stir to combine.
- Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.
- Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups. Bake for 25 minutes or until the tops spring back when touched.
- Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.
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