People will swear there's nothing healthy about these muffins.
Ingredients: organic cane sugar, organic sorghum flour, dairy-free chocolate chips, organic cocoa powder, organic potato starch, organic chickpea flour, organic tapioca starch, baking powder (corn free), xanthan gum, baking soda, pink salt
Ucopia Foods is about bringing back food favorites.
Muffin Baking Instructions:
All you need to start:
1 cup double shredded zucchini (shredded then puree using a food processor)
2/3 cup dairy-free milk
2/3 cup coconut oil
3 tbsp Better Than Eggs (flax meal)
9 tbsp cold water
Preheat oven to 350°F.
Prepare Better Eggs 3 tbsp with 9 tbsp water.
Allow to gel for 5 minutes while you grease or line your muffin tin.
In a separate bowl, ensure that all juice has been squeezed out of zucchini and that its been shredded enough to resemble puree.
Combine all wet ingredients with the shredded zucchini and mix well. Slowly add dry mix.
Divide batter into 12 regular muffin tins or 24 mini muffin tins.
Bake for 25-30 minutes when the muffins spring back when touched.
Let the muffins rest in pan for 5 minutes and then remove immediately from pan and cool on wire rack to prevent mushiness.
Eat within 48 hours or freeze to ensure freshness.
Weight: 775 grams (12 muffins)