Chocolate and Zucchini Mini-muffins

Chocolate and Zucchini Mini Muffins


My boys love these muffins and they don't even like zucchini!  The zucchini is hidden so well but adds a lovely moist texture to these muffins.  They are perfect for little hands and freeze well to pull out for lunchboxes or snacks on the go.


Ingredients

1/2 cup panela or raw sugar
1/2 cup virgin coconut oil
1 ripe banana - mashed
2 cups of gulten free flour (recipe for flour in my ebook or store bought)
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup cocoa
1 cup grated zucchini (1 medium zucchini)
1 + 1/4 cups rice milk


Method

Preheat the oven to 170 degrees celsius.  Line mini muffin trays with 36 non-stick mini muffin liners.

Combine panela and cocnut oil using an electric mixer on medium speed until a creamy consistency is formed. Add banana and continue to mix until combined.

Add flour, salt, baking soda, cocoa and rice milk to mixer and combine.  Add zucchini and continue to mix until thorouhgly combined (approx 30 secs).

Bake in oven for 15 minutes until cooked through.

Cool on a baking rack before serving.