Twelve Muffins with Double Chocolate and Zucchini

 

Parts:

 

one cup of coconut-based sugar

60 milliliters of avocado oil

4 tablespoons of ground flaxseed mixed with 1 1/2 tablespoons of 1 1/4 cups and 1/2 tablespoon of filtered water all-purpose flour devoid of gluten

a quarter cup of cocoa powder or cacao

One-half tsp of sea salt

Half a teaspoon of baking soda

1/8 teaspoon of sugar, powdered

A single cup of peeled and shredded zucchini

one-third cup of chocolate chips made from plants

                                                                                                              

till incorporated.

Fill the muffin pans with the batter using a spoon.

When a toothpick put into the centre comes out virtually clean with a few moist crumbs attached, bake for about 25 minutes.

Before serving, allow it to cool on a rack for at least 20 minutes.

 

 

Guidelines:

 

Set aside 12 muffin tins to bake at 350 degrees Fahrenheit and line them with liners.

In a large bowl, whisk together the flax and water mixture, avocado oil, and coconut sugar.

Mix in the flour, baking powder, baking soda, sea salt, and cacao powder, whisking until smooth.

Blend in the chocolate chips and zucchini after adding them.