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PREP 10 MIN · COOK 20 MIN
DF · GF · V
INGREDIENTS

SERVINGS 10

  • 12 cup (125ml) almond milk (or dairy alternative)
  • 14 cup (65ml) maple syrup (honey or rice malt syrup)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 13 cups (180g) wholewheat spelt flour (or gluten free)
  • 14 cup (20g) cocoa powder (or cacao powder)
  • 1 tsp baking powder
  • pinch of salt
  • 13 cup (80g) coconut oil melted, plus extra for greasing
  • 1 zucchini (medium) finely grated
METHOD
This method is based on 10 servings
  1. Preheat oven to 320°F and grease 10 holes of a 12-hole muffin tin with coconut oil.

     

  2. Whisk together milk, maple syrup, vanilla and eggs in a large bowl. Add flour, cocoa, baking powder, salt and oil and whisk again until combined.

     

  3. Squeeze as much liquid out of the zucchini as you can then fold through muffin mixture until just combined. Spoon mixture evenly into muffin tin and bake for 20 minutes or until cooked.

     

  4. Store remaining muffins in an airtight container for up to 3 days or frozen individually for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 745
Energy (cals) 178
Protein 3.7g
Fat 9.9g
Sat. Fat 7.9g
Carbs 18.2g
Sugar 4.5g
Fiber 1.4g
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