Zucchini, Cacao & Cashew Muffins
Description
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!
Ingredients
| 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 |
Directions
- 1
- Preheat the oven to 175 degrees Celsius (fan forced).
- 2
- Sift the flour, cashew meal and cocoa into a large bowl. Add the pepper or chilli for a little kick.
- 3
- Add the grated zucchini, vegetable oil, rice malt syrup (optional) and half the milk.
- 4
- Mix the ingredients well until a thick batter forms, adding the extra milk as you need and mixing well.
- 5
- Grease a 12 cup muffin tray and spoon in the mixture.
- 6
- Cook for 25 minutes or until a skewer inserted comes out clean.
- 7
- Cool in the pan before turning on to a wire rack.
- 8
- Refrigerate in an airtight container.
LEAVE A REPLY HERE
Your email address will not be published.