I call these “bites” instead of muffins because they are heartier and have a denser texture than traditional (refined flour) muffins, but the flavor is delicious and the avocado, carrots and zucchini make them super moist! When introducing these for the first time to picky eaters, consider using traditional chocolate chips which are slightly sweeter and may increase the odds that this new food will be readily accepted.
1 medium zucchini
1 ripe avocado
1 large carrot
2 flax “eggs” (combine 2 TBSP ground flax with 6 TBSP warm water and let sit for about 5 minutes) OR 2 eggs
½ cup unrefined sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
2 cups whole wheat or sprouted grain pastry flour
1 TBSP aluminum-free baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cardamom
2 oz dairy free dark chocolate, chopped
Preheat oven to 350° Prepare 12 large or 24 mini muffin tins with oil or paper linings.
In high powered blender such as Vita-mix, puree zucchini, avocado and carrot until smooth and creamy.
In a large bowl, mix zucchini mixture, flax eggs or eggs, unrefined sugar, and applesauce until combined. Stir in vanilla.
In a separate bowl, combine flour, baking powder, salt, cinnamon, and cardamom. Add dry ingredients to wet and stir until combined. (When I’m trying to save time, which is most of the time, I skip this step and just add each of the dry ingredients directly to the wet).
Fold in chopped chocolate. Spoon the batter into prepared muffin tins, filling tins with batter.
Bake for 12-15 minutes for mini or 20-25 minutes for regular sized muffins, until toothpick inserted in center of muffin comes out clean. Cool for 5 minutes on wire rack. Serve warm or at room temperature.