Friday, August 9, 2013

Chocolate Zucchini Muffins

These are REALLY good....nice and moist and chocolaty !!!

1 cup wheat flour or Spelt Flour
1/2 cup Barley Flour
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp baking powder
1/2 tsp baking soda
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 cup Sucanat   (or brown sugar)
2 Tbsp Ground Flaxseed

2 medium to large very ripe bananas, mashed 
1 and 1/2 cups grated zucchini
1/4 cup unsweetened applesauce

1/2 cup almond milk
1 tsp vanilla extract

Mix the mashed bananas, zucchini, applesauce, almond milk and vanilla extract in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 128, Total Fat 3.3g, Cholesterol 0mg,  Sodium 58mg, Carbs 23.1g, Fiber 3g, Sugars 6.6g, Protein 3g

strengthened with all power, according to His glorious might, for the attaining of all steadfastness and patience; joyously
Colossians 1:11 (NASB)

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