Healthy chocolate zucchini muffins (vegan)
A delicious combination, loved by children and adults alike, these little bites sneak in some veggies too!
Servings: 12 mini
Calories: 149kcal
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Ingredients
- 2 oz Medjool dates 55g
- ¼ cup water 60ml
- ½ cup all purpose flour 75g plain flour
- ¾ cup almond flour 80g ground almonds
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups zucchini 175g courgette, grated - about 1 zucchini
- 4 tablespoon coconut oil
- 1 ⅕ oz unsweetened chocolate 40g, 100% cacao
- 1 tablespoon flaxseed meal
- 3 tablespoon maple syrup or honey
Instructions
- Preheat oven to 400F/200C.
- Soak dates in water while preparing the rest.
- Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Add the zucchini.
- Melt the coconut oil in a small pan and add the chocolate, stir until melted. Allow to cool slightly.
- Blend the dates and water together so smooth. Add the flaxseed meal and mix.
- Add the coconut oil/chocolate mix to the dates along with the honey and mix well. Add this mixture to the dry ingredients and zucchini and mix so combined without overmixing.
- Put into muffin or mini muffin tray and bake approx 12 min for mini muffin size, around 20 min for larger until a skewer tested in the middle comes out clean.
Nutrition
Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 108mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 2.8mg | Calcium: 62mg | Iron: 1.2mg
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