Zucchini Choc Muffins
3/4 C grated zucchini
1/2 C maple syrup
1/2 C apple sauce
1/3 C coconut flour
1/4 C cacao flour
3 Tbsp tapioca flour
1 1/2 tsp bicarb soda
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 C choc chips
Preheat oven to 180 degrees
Line muffin tray with muffins papers
Line a small baking tray with paper towel
After grating the Zucchini, squeeze as much moisture out as possible and then lay out flat on paper towel
Combine eggs, syrup and apple sauce in a bowl
Add flours and spices
Add zucchini and choc chips and gently fold into mixture
Spoon in to muffin papers and bake for 22-25mins
Cool before removing from tray
These muffins are so easy and I promise everyone will enjoy them! Plus it's a clever way to cut out baking with traditional white sugar and also sneak some vegetable goodness into your snacks - yummo
EXTRA THINGS TO THINK ABOUT...
Use dark choc chips that contain less sugar.
I buy the three threes australian owned brand of apple sauce because it has less additives and preservatives.
Use quality, real organic maple syrup ( not the 'maple flavoured' version you can get for cheap at the supermarket)
Use organic free range eggs.
Use baking paper or muffin papers that are unbleached and chlorine-free so that those chemicals aren't being leached into your food as it bakes in the oven.