CHOCOLATE ZUCCHINI MUFFINS

SEARCHING FOR SOME GOOD AND HEALTHY MUFFINS .... AN AMAZING RECIPE FULL OF NUTRIENTS AND HEALTHY TOO..... AND I CAN SAY IT TASTES MUCH BETTER THAN THE NORMAL MUFFINS WE EAT....:)

RECIPE ADAPTED : http://www.carveyourcraving.com/healthy-chocolate-zucchini-muffins/

INGREDIENTS

DRY INGREDIENTS

1 cup plus 2 tablespoon whole wheat flour

¼ cup oat flour

3 tablespoon unsweetened cocoa powder

2 tablespoon brown sugar 

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

WET INGREDIENTS

2 .5 tablespoon olive oil

½ cup dates puree / 8-10 dates

3 tablespoon honey / maple syrup

1 egg

2 tablespoon nut butter 

¼ cup thick yogurt

3 tablespoon water

1 teaspoon vanilla extract

1 cup grated zucchini 

FOR TOPPINGS

¼ cup chopped dark chocolate 

¼ cup chopped nuts

¼ cup oats

2 tablespoon honey drizzle

METHOD

Pre heat you oven at 350 degrees f / 180 deg C

Line your cupcake/ muffin pans with liners.

Now lets prepare the toppings

Sprinkle cinnamon on the toppings and give it a quick mix

Warm up some honey to thin it out and drizzle on the toppings roughly coat them.

Using honey is optional but it provides a great crunch and aids toppings to stick well and not fall apart.

Sift all dry ingredients in one bowl .

Mix all wet ingredients  in another except zucchini

Now fold wet ingredients to dry ones. Mix well with a spatula/ spoon until lump free with minimum strokes . Do not over mix

Now fold in the grated zucchini.

You may add no more than 2 tablespoon water, a little at a time if needed and batter is too thick . Zucchini has lot of water content so it won’t be needed but It all depends on the quality of the flour.

The muffin mixture is pretty thicker than regular cake batter. Its somewhat like an idli batter.

Scoop the mixture ⅔ rd way full

Top is generously with your favorite toppings

Bake in a pre heated oven on middle rack for 24-28 minutes or until toothpick inserted in the center muffin comes out clean.

Check after 24 minute mark.

Take it out of the oven and let them cool in the pan itself for 5 minutes. Later transfer them on a cooling rack.

NOTE

* I have used egg instead of flex seeds... u can use flex seeds...

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