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!

Biljana Milasin with Zippy Zucchini Muffins with Chocolate Surprise