1 Tblsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp powdered stevia
1 Tblsp raw sugar
1/3 c cocoa powder
3 eggs
1/2 cup oil
1 cup almond milk
1 tsp vanilla
1 packed cup shredded zucchini
1/3 cup mini dairy free chocolate chips
Preheat oven to 375. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in a blender or food processor. Whisk together the dry and wet ingredients. Stir in chocolate chips. Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes. Remove muffins and place on rack and cool 10 minutes.
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