Ingredients
Dry ingredients
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1 1/4 C gluten-free flour (I use this one. I've tried others, but the muffins work best with this flour)
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1/3 C unsweetened raw cacao powder
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1 tsp baking soda
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1/4 tsp salt
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1/2 C chocolate chips
Wet ingredients
- 2 tbs ground flax (yes – this is supposed to be a “wet” ingredient)
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3 tbs coconut oil – melted
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1/3 C maple syrup or honey
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1 tsp real vanilla
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1 C shredded zucchini (about 1 medium)
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1/3 C unsweetened applesauce
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1 C milk alternative (I usually use unsweetened almond milk)
Instructions
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Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners.
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Shred the zucchini and use paper towels to squeeze out all the excess water. Important step!
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Whisk together “dry” ingredients – set aside.
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In separate bowl whisk together “wet ingredients” – set aside. Note: ensure your zuchinni and milk alternative are room temperature so they don't make your melted coconut oil solidify when combine them all together.
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Slowly and in batches add dry ingredients to wet. Mix until just combined. THE MIXTURE WILL BE RUNNY! This is a-ok. In fact, it’s the reason these puppies come out so delectably moist.
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Evenly spoon into muffin liners.
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Bake for about 20 minutes or until a toothpick inserted into the middle comes out clean (don't mistake a melted chocolate chip for the muffins being under-done).
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Enjoy once cooled. I do suggest you store these in the fridge since they're super moist. Once stored in the fridge they become nice and fudgey.
Note
- I use Canadian/US TBS, which are equivalent to 3 Australian teaspoons.