Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 12 well muffin tin with coconut or regular cooking spray.
Step 2
Whisk the
All-Purpose Flour (155 g)
,
Unsweetened Cocoa Powder (30 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (1 g)
and
Salt (1 pinch)
together in a large mixing bowl.
Step 3
Then whisk the cooled
Coconut Oil (30 mL)
,
Egg (1)
,
Vanilla Extract (2 mL)
,
Chocolate Almond Milk (120 mL)
,
Honey (115 g)
, and
Cinnamon Apple Sauce (70 g)
together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter.
Step 4
Use a paper towel to thoroughly wring out the moisture from the
Zucchini (1)
. Then switch to a spatula and fold in the zucchini,
Chocolate Chips (85 g)
and
Pecans (50 g)
.
Step 5
Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly.
Step 6
Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately! They also keep well for a couple of days sealed in containers to make ahead.
