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
- 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 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 ½ cups zucchini 175g courgette, grated - about 1 zucchini
- 4 tbsp coconut oil
- 1 ⅕ oz unsweetened chocolate 40g, 100% cacao
- 1 tbsp flaxseed meal
- 3 tbsp maple syrup or honey
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.
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