Double Chocolate Grain Free Zucchini Muffins, delicious fudgy gluten-free muffins refined sugar-free and with the added bonus of some hidden vegetables
Prepare a muffin tray, you can either use paper muffin liners or grease a muffin tin
Take out 2 mixing bowls
In the first mixing bowl add the almond, cinnamon and cocoa (you can also add a grind of salt at this point), mix these so that they are evenly distributed
In the second bowl, place the banana and give it a good mash with a fork
Add the eggs, oil, maple syrup, vanilla and baking soda, use a whisk to beat all these ingredients together
Add the wet ingredients to the dry, mix to combine
Grate the zucchini, give the grated zucchini a good squeeze over your sink so that most of the liquid comes out
Fold the squeezed grated zucchini into the muffin batter
Portion the muffin mix into the muffin tray, I typically get 9-10 muffins out of this mixture
Sprinkle with chocolate chips/drops
Bake in a 180 degree Celsius oven for 20 mins (160 degrees Celsius if fan forced) check readiness with a toothpick, it should come out clean
Notes
typically use a mild oil in this recipe, it has worked with both coconut oil (ensure it is melted/liquid) and rice bran oil. A mild flavoured olive oil would be fine too. If you do not need dairy free melted butter would also be a suitable replacement
If you use dark chocolate chips then this recipe should be dairy free (although do check the ingredients list on your dark chocolate chips)
You may need to play around with the amount of maple syrup depending on your palate and the ripeness of the banana, I find ¼ cup sufficient and 2 of my kids are happy with that level. My other child only liked the sweeter version I made with ⅓ cup of maple syrup