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COCOA AND ZUCCHINI MUFFINS (GF,DF, VEG)




Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth


Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth


Checking the blog I realized that it's been ages since the last time I posted a muffin recipe. Don't know how that happened, because I'm such a big fan! So many recipes that got lost in time... I have so many as I love testing and trying new combinations.
 Actually the last recipe I posted was this savoury muffin  and there's also a cupcakes recipe with zucchinis but that have nothing to do with this one.


Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth


I must say that creating gluten and dairy free recipes isn't an easy thing to do. In general, gluten free baking is quite tricky. Flours made with gluten free grains, legumes and cereals, have very different reactions when mixed with the liquid and fat. It takes a lot of time and dedication finding good combinations and the right amounts to achieve the fluffiness and texture you are looking for.
I'm sure some of you have already tried many times and you know what I'm talking about. You cannot just replace the classical white wheat flour for any other non refined gluten free like buckwheat, rice, almond... No it doesn't work. If you do it you might probably end up with an inedible hard-as-a rock muffin that not even your dog will want to eat. And also a huge disappointment.
Because yep, it is part of the fascinating world of recipe development. Some tests end like a real culinary tragedy. But then you keep trying, re-trying, making mistakes, annoying your boyfriend, trying again, sobbing... but in the end you learn that this is pure alchemy and you need to find the balance. Each flour works differently and the key is in mixing different ones in various proportions. Then the magic happens and you get such a delicious cake, cookie or muffin and you just want to celebrate, laugh, eat them all without sharing and jump for joy.


In brief, a good, healthy muffin is totally possible and easier than what we think. But let's be honest here, don't expect a Starbucks-like muffin texture nor shape. Those are made with refined sugars and flours, tons of additives and bad fats so they can have that look, flavour, consistency and even durability.
These have nothing of that, no empty calories, just real nutritious ingredients to enjoy in a healthy way,


These muffins are vegan, gluten and dairy free however you can replace the "flax seed egg" for regular eggs and use the milk of your choice.

They're delicious. I promise.


Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth

Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth



COCOA AND ZUCCHINI MUFFINS

INGREDIENTS ( Makes 12 muffins)

  • 1 medium zucchini
  • 40 small ounces pure cocoa 99% or 10 dark chocolate regular ounces 
  • 2 Tbsp ground flax seed + 4 Tbsp water (soaked a few minutes) OR 2 organic eggs 
  • 6 Tbsp. avocado or coconut oil (melted)
  • 1 tsp vanilla paste
  • 1/2 cup/250ml buckwheat flour
  • 1/2 cup/250ml oatmeal flour 
  • 1/2 cup/250ml coconut or almond flour
  • 1/2 tsp salt
  • 1/4 cup/60ml  pure cocoa powder 
  • 1/2 tsp. baking soda
  • 1/2 tsp baking powder (regular or gluten free) 
  • 1 cup/250 ml coconut or dark brown sugar

Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth

METHOD

  1. Preheat to 180ºC. Leave the flax seeds soaking.
  2. Grate the zucchini and drain all the water excess (you can squeeze with your hands over a strainer)
  3. Mix in a bowl: the zucchini + soaked flax seeds + oil + vanilla + coconut sugar.
  4. Mix the rest of ingredients in another bowl.
  5. Add the the first bowl to this and mix until you get a composed dough. If you find it too dry and hard to mix, add a splash of milk to help you stirring.
  6. Line a muffin pan and grease if you don't use paper cups.
  7. Pour the dough in all the molds.
  8. Place in the oven and bake for around 25-30 minutes. 
  9. Allow to cool in a rack for 10 minutes. 
Cocoa muffins in old retro metallic pan, over old wood table, dark background, dry eucalyptus leaves, linen grey kitchen cloth



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