Oh my, a day of baking thanks to the record breaking cool temps in July! As school quickly approaches my mind is slowly starting to accept that my summer is over! :-( How in the world does it go so fast? Since I had the time to play around a little I decided to try to create a healthy chocolate fix...and I think I accomplished it! This is the first time I made up my own recipe and my boys loved it!
Before giving the recipe a quick shout out to my friend Patty...thanks for the zucchini! Without you, none of t his would have been possible! OK...back to the goodies!
Chocolate Zucchini Muffins:
2 small mashed bananas
1 tsp vanilla extract
1 cup agave
1/2 cup coconut oil (melted)
1/3 cup cocoa
2 cups finely shredded zucchini
3 cups oat flour (I processed oats in my food processor until they were a flour like consistency)
3 TBSP flax seeds (added to the oats and processed)
1 tsp baking soda
1.5 tsp baking powder
1 tsp salt
1/4 tsp of each: cinammon, nutmeg, ginger, cardamom
1. Preheat oven to 350 degrees
2. In large bowl combine dry ingredients; flour, flax, soda, baking powder, salt, cocoa, and spices. Stir to combine.
3. In medium sized bowl add the remaining wet ingredients and mix thoroughly.
4. Add the wet ingredients to the dry ingredients and mix until just incorporated.
5. Place 1/4 cup of batter into each oiled cup of muffin tin.
6. Place in oven and bake for 30 minutes. Should yield 14 muffins.
Enjoy...they will disappear quickly!
