Zucchini & Chocolate Chip Einkorn Muffins
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Do you still have lots of zucchinis left from your summer garden? Or are you just trying to incorporate some extra veggies into the family diet? Muffins are a fabulous way to include (hide!!) vegetables and pretty tasty too. Pumpkin, carrots, broccoli, sweet potato, beets and zucchini all make fabulous additions to muffins and often go undetected. Here we have paired seasonal zucchinis with our Einkorn Flour to make a wholesome, wholegrain muffin which is both filling and delicious at the same time. Enjoy!
- 1 1/2 cups Anita's Organic Einkorn Flour
- 1/2 cup Anita’s Organic Quick Rolled Oats
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Cinnamon
- 1/3 cup Oil, coconut/sunflower etc.
- 1/2 cup Unsweetened applesauce
- 1/2 cup Maple syrup
- 2 tbsp Ground flax meal
- 2 tsp Vanilla extract
- 1 1/4 cup Zucchini, grated and most of the liquid squeezed out
- 1/2 cup Anita's Organic Chocolate Chips
- Preheat the oven to 375˚F and place 12 paper muffin liners in a muffin tray.
- In a large bowl mix together the flour, oats, baking powder, baking soda, salt and cinnamon.
- Make a well in the centre of the dry mixture and add the oil, apple sauce, maple syrup, flax meal, vanilla extract and grated zucchini. Gently mix everything together, do not over mix. Add the chocolate chips and mix again.
- Scoop the batter into the lined muffin tray and bake in the oven for 25 to 30 minutes. Check the muffins are ready by inserting a wooden skewer into the centre of the muffin. If the skewer comes out clean they are ready. If not, place back in the oven at 5-minute intervals until fully cooked.
- Remove from the oven and allow to cool in the tray for 10 minutes. Then transfer to a wire rack to cool fully.
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