Chocolate Zucchini Muffins (dairy free, gluten free, vegan)
A girl I follow on Instagram posted this delicious recipe the other day and I figured I had to try it! I did make some changes since I didn’t have all of the ingredients and it turned out great! I’ve had bad experiences with baking vegan recipes in the past so I’m so happy the consistency and flavour turned out! Don’t let the vegetables turn you away, you can’t even taste them in this delicious recipe. These muffins are gluten free, dairy free, and vegan. The frosting is optional, but add just a little extra treat to turn them into dessert.
Makes 12 muffins
1 1/2 cups zucchini, shredded
1/2 cup beet, shredded
1/2 cup banana, mashed
1 cup cooked quinoa
1/4 cup coconut sugar
1/4 cup xylitol
1/2 cup unsweetened almond milk
2 Tbsp. flax seed, ground
1 Tbsp. avocado oil
1 tsp. vanilla extract
1 cup oat flour
1/2 cup gluten free flour (I used bob’s red mill)
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. arrowroot powder
1/2 cup cocoa powder
1/4 cup Enjoy Life Mini Chocolate Chips
1. Cook quinoa and let cool.
2. Preheat oven to 350F. Line a cupcake tin with silicone moulds.
3. Mix ingredients from zucchini to vanilla extract.
4. In a separate bowl mix flours, cocoa powder, baking powder, arrowroot powder and baking soda. Add to zucchini mixture and stir. Fold in chocolate chips.
5. Scoop batter into silicone moulds and bake for 25 minutes. Check at 20 minutes if center is cooked.
I adapted this recipe from The Best Paleo Frosting Ever from www.realfoodrn.com. It is by far my favourite paleo frosting!
Since I was out of honey at home, I replaced it with coconut nectar which made my frosting turn a caramel colour, otherwise it would remain white. Most people have not heard of coconut nectar. So what is it?
When a coconut tree is tapped it creates a naturally sweet nutrient rich sap. This sap is very low on the glycemic index (35), and it can be used to replace any liquid sweetener 1:1 ratio. I used the brand Coconut secret and it is 100% raw, gluten-free, has a neutral pH, and also non-GMO (YAY!).
1/2 cup coconut oil, softened
2 tbsp. coconut flour
2 tbsp. arrowroot powder
1 tsp. vanilla
1/4 cup coconut nectar
Add softened coconut oil to the mixing bowl. Sift coconut flour so no lumps are visible.
Combine arrowroot powder, and vanilla. Whip for 1 minute.
Add coconut nectar and whip for another minute.
Add frosting to piping bag, and pipe frosting on to muffins.