Ingredients:
2 cups Quinoa flour
2 shredded zucchinis (Blotted dry with a paper towel)
5 tablespoons of butter (melted: once melted, it should be 1/2 cup)
2 whisked eggs
1/2 cup agave
2 teaspoons of baking powder
1/2 teaspoon baking of soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 bar of 3 oz. dark chocolate (cut into small pieces)
2 tablespoons of milk
2 teaspoons vanilla extract
Steps:
1. Preheat oven to 350 degrees.
2. Combine the flour, Baking powder, baking soda, salt, and cinnamon
3. In a separate bowl, Combine zucchinis, ghee, eggs, agave,vanilla extract, and chocolate
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream
scooper to make spooning into the muffin cups easier).
6. Add milk to thin out batter
7. Bake 15 minutes for mini muffins and 20 minutes for large ones.
8. Cool and serve.
2 cups Quinoa flour
2 shredded zucchinis (Blotted dry with a paper towel)
5 tablespoons of butter (melted: once melted, it should be 1/2 cup)
2 whisked eggs
1/2 cup agave
2 teaspoons of baking powder
1/2 teaspoon baking of soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 bar of 3 oz. dark chocolate (cut into small pieces)
2 tablespoons of milk
2 teaspoons vanilla extract
Steps:
1. Preheat oven to 350 degrees.
2. Combine the flour, Baking powder, baking soda, salt, and cinnamon
3. In a separate bowl, Combine zucchinis, ghee, eggs, agave,vanilla extract, and chocolate
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream
scooper to make spooning into the muffin cups easier).
6. Add milk to thin out batter
7. Bake 15 minutes for mini muffins and 20 minutes for large ones.
8. Cool and serve.