• 1 grated zucchini (1 standard zucchini)
• 250g almond spread (1 jar)
• 1/4 cup maple syrup (or agave)
• 1 Tablespoon apple cider vinegar (with the mother!)
• 1/4 teaspoon pink himalayan sea salt
• 1/2 teaspoon bi-carb soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla bean (or extract)
• 1/2 Tablespoon chia seeds
• 2 eggs, lightly beaten with a fork
• 25g 85% cocoa dark chocolate, chopped
1. Pre-heat oven to 180°C
2. Olive oil spray 2 mini muffin trays (24 holes) (these silicon ones from K-Mart are amazing as you can carefully pop the muffins out once they’re cooled)
3. Grate the zucchini
4. Chop the chocolate
5. Lightly beat the eggs
6. In a medium mixing bowl, combine all of the ingredients, except the dark chocolate and stir until well combined. Then gently stir in the dark chocolate.
7. Carefully 3/4 fill each muffin hole with the mixture.
8. Bake for approximately 12-16 minutes (depending on your oven). You will see the tops rise. (They will deflate a little once out of the oven cooling) Insert a cake skewer or a toothpick to see if it out comes out clean without any batter.
9. Allow muffins to cool in trays for approximately 5 minutes. Remove from trays and cool completely on a wire racks.
10. Serve fresh and pop the remaining mini muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Be sure to place baking paper in between the mini muffins for easy removal from the freezer (and so you’re not tempted to eat 4 when they’re stuck together!!!) Simply set aside for a little to reach room temperature or if you’re impatient like myself, lol, wrap in paper towel for a few seconds in the microwave on defrost mode!
Bon appetite 👩🏼🍳