These are REALLY REALLY good....nice and moist and chocolaty !!! If I wasn't planning on having these for breakfast this week, they'd be GONE in a couple of days !!!!! I think each day these muffins just keep getting better !!! They continue to stay moist and the flavor seems to increase with each day.
My co-workers all thought these were DELICIOUS. They loved the chocolate flavor.
This is a thicker batter.
Ingredients:
1 cup Whole Wheat Flour or Spelt Flour (I use Bob's Red Mill)
1/2 cup Corn Flour (I use Bob's Red Mill)
1/4 cup Hershey's Unsweetened Cocoa Powder
2 tsp baking powder
1 tsp baking soda
1 and 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1/2 cup chopped walnuts
1/4 cup Sucanat (or brown sugar) (I use Barry Farm Sucanat)
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
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2 cups grated zucchini
1/4 cup unsweetened applesauce
1/2 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)
Directions:
Mix the zucchini, applesauce, almond milk, vanilla extract and mashed bananas 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 158, Total Fat 6.4g, Cholesterol 0mg, Sodium 161mg, Carbs 23.4g, Fiber 3.1g, Sugars 6.7g, Protein 3.9g1/2 cup Corn Flour (I use Bob's Red Mill)
1/4 cup Hershey's Unsweetened Cocoa Powder
2 tsp baking powder
1 tsp baking soda
1 and 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1/2 cup chopped walnuts
1/4 cup Sucanat (or brown sugar) (I use Barry Farm Sucanat)
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
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2 cups grated zucchini
1/4 cup unsweetened applesauce
1/2 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)
Directions:
Mix the zucchini, applesauce, almond milk, vanilla extract and mashed bananas 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.
The Lord is good! His love and faithfulness will last forever.
Psalm 100:5 (CEV)
I made zucchini muffins last week! They were so good! I was honestly surprised at how 'sweet' the zucchini turned out in baked goods :-)
ReplyDeleteHey Sandy !!! I agree - zucchini muffins are REALLY good !!! It is amazing how "sweet" the muffins are with the zucchini !!!! THANKS for your comment!!!! - Denise XOXOXO
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