Delicious mini muffins made with chocolate, zucchini and lentil flour. What better way to make your kids eat their vegetables! 🙂

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings : 24 minis
Difficulty: Easy

Ingredients

1 small zucchini, grated
1 cup lentil flour, sifted (Cuisine Soleil)
1/2 cup cacao, pure and unsweetened, sifted
1/2 tsp baking soda, gluten-free
1/2 tsp baking powder, gluten-free
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 cup sunflower oil
1/4 cup apple sauce, unsweetened
1/4 cup brown sugar, not packed
1 envelope Dr Oetker vanilla sugar
4 tbsp plain yogourt 2 % (without gelatin)
3 tbsp milk 2%
1/4 cup chocolate Lindt 70%, chopped

Directions

  1. Preheat oven to 350ºF.
  2. I used a silicon mini muffin mold.
  3. In a bowl, blend lentil flour, guar gum, cacao, baking soda, baking powder, salt and spices.
  4. In a separate bowl, beat oil, apple sauce, sugars, yogourt and milk.
  5. Add grated zucchini.
  6. Gradually incorporate flour mixture into wet mixture.
  7. Add chocolate and blend well.
  8. Pour into mini muffin mould and bake 25 to 30 minutes.
  9. Let cool 10 minutes before taking them out of mould and let cool completely.