Moist, rich chocolate-y muffins have worked their way into our baking schedule regularly – 1. Because they’re ridiculously easy to make and 2. They hit the spot when we’re feeling the 3pm munchies!
If you like them as much as we did the first time round, it’s simple to double the recipe the second time round!
|2 c gluten free self-raising flour|
|½ c cashew meal|
|1 large zucchini, grated|
|¼ c raw cacao (alternatively Dutch cocoa)|
|½ c. vegetable oil|
|300ml unsweetened almond or cashew milk|
|1 tbsp. rice malt syrup/pure maple (optional)|
|pinch pepper/mild chilli|