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
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Ingredients
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1/2 cup
buckwheat flour (heaped cup)
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1/2 cup
wheat flour (heaped cup)
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2 tablespoons
hemp flour (optional)
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2/3 teaspoon
baking powder
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2/3 teaspoon
baking soda
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2 tablespoons
cacao powder (heaped tbsp)
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2 tablespoons
coconut shreds
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1
middle sized zucchini
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1
small carrot
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1
ripe banana
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2/3 cup
milk (vegetable milk or normal one)
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8
chopped dates
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1 handful
chopped nuts (almonds, cashews)
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1 handful
blueberries
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3
squeres dark chocolate (99%)
Directions
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Mix all dry ingredients except chocolate in a big bowl.
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Grate zucchini and carrot on a grater with large holes and add to the bowl.
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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.
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Fill cupcake silicon forms up to ¾ of their height.
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Bake in 180 C degrees for around 30 minutes.
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