Chocolate zucchini – carrot muffins with blueberries

August 21, 2017


Author Notes: Without sugar, vegan (if you use vegetable milk), with surprising addition of vegetables. They are moist, sweet, veeery chocolate with deliciously crunchy nuts inside. An absolute guilt-free dessert that you can eat without end and without any pangs of guilt. Since I made them they are my favorite muffins – chocolate zucchini – carrot muffins with blueberries.Flymetothespoon

Serves: 12

Ingredients

  • 1/2 cup buckwheat flour (heaped cup)
  • 1/2 cup wheat flour (heaped cup)
  • 2 tablespoons hemp flour (optional)
  • 2/3 teaspoon baking powder
  • 2/3 teaspoon baking soda
  • 2 tablespoons cacao powder (heaped tbsp)
  • 2 tablespoons coconut shreds
  • 1 middle sized zucchini
  • 1 small carrot
  • 1 ripe banana
  • 2/3 cup milk (vegetable milk or normal one)
  • 8 chopped dates
  • 1 handful chopped nuts (almonds, cashews)
  • 1 handful blueberries
  • 3 squeres dark chocolate (99%)
In This Recipe

Directions

  1. Mix all dry ingredients except chocolate in a big bowl.
  2. Grate zucchini and carrot on a grater with large holes and add to the bowl.
  3. Mash a banana with a fork and mix with milk and chopped dates. Add to the rest of ingredients and mix altogether with nuts, chocolate and blueberries.
  4. Fill cupcake silicon forms up to ¾ of their height.
  5. Bake in 180 C degrees for around 30 minutes.

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