I found this recipe for zucchini flax muffins and using it as a base I was amazed at the soft fluffly muffins I created. In my mind, zucchini and chocolate go hand in hand so I adapted the recipe just a little bit more until I had a recipe that that's so good I've had more than one person tell me they never would have known it was gluten-free.
These muffins come together quickly, they are soft, springy and delightful in your mouth and I promise you even if you have an energy-filled two year old helping you out every step of the way, they will still be delicious!
Chocolate Zucchini Flax Muffins
(gluten-free, dairy-free, nut-free, soy-free)
adapted from Zucchini, Banana and Flaxseed Muffins by Martha Stewart
Ingredients:
Ingredients:
- 1-1/4 cup gluten-free flour mix (I'm in LOVE with this one)
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1/4 cup ground flaxseed
- 2 tsp baking soda
- 2 tsp baking powder divided
- 1/2 tsp salt
- 1-1/2 cup grated zucchini (~1 large)
- 1/3 cup ripe banana
- 3/4 cup coconut milk
- 1 large egg
- 1 tsp vanilla
Directions
- Preheat oven to 350F and line or grease muffin tins.
- In a small bowl mash the banana, mix with 1 tsp of baking powder and set aside.
- In a large bowl whisk together the gluten-free flour, cocoa powder, brown sugar, flaxseed, baking soda, the other tsp of baking powder and salt.
- In a medium bowl whisk together the banana baking soda mixture, zucchini, coconut milk, egg and vanilla.
- Gently stir the wet mixture into the dry being careful not to overmix.
- Scoop muffin tins 3/4 full and bake for 20-25 minutes until top is firm and springs back from a light touch.
- Cool completely on a wire rack and enjoy!
Yield: 15 muffins
Makes 30 mini-muffins, bake for 13-15 minutes.
Update: I accidently ommitted the flax from the recipe, but it has now been updated with the correct quantities. My apologies. a :) 08 April 2013
Update: I accidently ommitted the flax from the recipe, but it has now been updated with the correct quantities. My apologies. a :) 08 April 2013
