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%)
Directions
- Mix all dry ingredients except chocolate in a big bowl.
- Grate zucchini and carrot on a grater with large holes and add to the bowl.
- 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.
- Fill cupcake silicon forms up to ¾ of their height.
- Bake in 180 C degrees for around 30 minutes.
1 of 2
Photo by Flymetothespoon
2 of 2
Photo by Flymetothespoon