Zippy Zucchini Muffins with Chocolate Surprise

Biljana Milasin, our guest chef on #LunchBreakLIVE is making Zucchini Muffins with Chocolate Surprise using Bob’s Red Mill Natural Foods Amaranth Flour – so they’re gluten free. Please “like” Biljana’s FB page: Unity Community Preschool

RECIPE:

All Natural Zucchini Muffins with Chocolate Surprise

Serves 12

INGREDIENTS

  • 2 tbsp ground flax seed + 6 tbsp water (vegan “eggs”)
  • 1/2 cup olive oil
  • 1 cup shredded zucchini
  • 1/2 vanilla bean, scraped
  • 1 tsp vanilla extract
  • 1 tsp cinnamon and/or pumpkin pie spice
  • 1 1/2 cups gluten free all-purpose baking flour (or whole wheat or brown rice flour would also work)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup loosely packed cranberries
  • 1/4 cup walnuts, chopped
  • 1/8 cup pumpkin seeds, chopped
  • 1/2 cup vegan chocolate chips (PaschaChocolate.com)
  • 1/2 tsp sea salt

DIRECTIONS 

  1. Preheat oven to 350F.
  2. Mix the flax egg and set aside for about 5 minutes.
  3. Mix the olive oil, zucchini and vanilla in a medium bowl,
  4. Stir in the flax egg.
  5. Stir in flour, cinnamon, baking powder, baking soda and sea salt;
  6. Mix until just wet and ingredients are combined, then fold in cranberries, walnuts pumpkin seeds and chocolate chips.
  7. Pour batter into 6 muffin tins, sprayed with cooking spray (I used organic coconut oil spray).
  8. Bake about 18 minutes or until browned and a knife comes out clean.

Notes:  Vegan, gluten Free, processed sugan free!

LBL Biljana Milasin with Zucchini Muffins 5:24:17

Biljana Milasin with Zippy Zucchini Muffins with Chocolate Surprise