The leanest choco (& zucchini!) muffins
I made these a few times and they get better and better. I love the fact that they are moist and very chocolate-y, and therefore so so indulgent, and at the same time guilt-free. They are excellent when you have that chocolate craving (again! I have it quite often, hence my several chocolate-based recipes, check out the simple 4-ingredient brownie tartlet).
They add to your 5-fruits-and-veggies-per-day count because of that secret green ingredient – the zucchini! If you are on no-sugar diet, they don’t add much either because of the rice syrup, which is a slow-releasing sweetener without fructose, and using sugar-free oat milk adds additional natural sweetness. PLUS, they are fat-free!
So, for 6 muffins, you will need:
- 1 cup 5-cereal flour
- ¼ cup coconut flour
- ¼ cup unsweetened raw cocoa
- 1¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon Himalayan salt
- 1 teaspoon cinnamon
- 1 banana
- 2/3 cup rice syrup
- ¼ cup oat milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- handful goji berries (or any other add-in you may wish, such as dark choco chips or chopped walnuts)
Preheat your oven to 180°C and grease a muffin pan with melted coconut oil. Mix together the flours, the cocoa, the baking powder and baking soda, the salt and the cinnamon. On the side, mash the banana, mix it well with the rice syrup, and then add the oat mylk, the vanilla extract, the zucchini and the goji berries. Stir it all until well combined. Add this mix to the flour mix and stir to combine. Put the batter into the muffin pan and bake for some 25 minutes. They will come out perfectly moist.
Et voilà! They are really nice hot, but can store for a whole week in the fridge.