A moist chocolaty muffin that’s free of flour and refined sugar, but full of flavor and yumminess.
Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.
Per Serving: 206 calories; protein 4.3g; carbohydrates 18.9g; fat 14.5g; cholesterol 0.3mg; sodium 152.7mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.