Ingredients
BASIC DRY
1 cup whole wheat flour
1 cup rolled oats oats
1/4 cup ground flax seeds
1/4 cup of ground pumpkin seeds
2 tablespoons of chia seeds
2 teaspoon baking powder
1/4 cup white or brown sugar
1/4 cup cocoa powder
1/2 tsp cinnamon
1/2 cup chocolate chips
1 cup shredded zucchini (do not peel) or shredded peeled apple
BASIC WET
1 egg
2 tablespoons canola oil
1 tsp vanilla
1/4 to 1/2 tsp liquid stevia if desired
1 tbsp black strap molasses
1 cup milk, approximately, slowly add more if needed
Ingredient Notes:
Oats: I use large flake oats, for a chewier muffin.
Cocoa: I sift the cocoa to avoid lumps.
Sugar and Stevia: 1/4 cup of sugar makes a lovely, not too sweet, muffin. Stevia can be used instead of sugar, or in combination with sugar for a sweeter muffin.
I use NOW brand liquid stevia, which is not bitter, and does not contain maltodextrin, erythritol, or any other artificial sweetener, as most supermarket stevia products do.
Molasses: I use black strap molasses, but any type of molasses will work well.
Instructions
Preheat oven to 400F.
In a mixing bowl, combine flour, oats, baking powder, flax seed, sugar, cinnamon, chocolate chips and zucchini, mix, ensuring grated zucchini is well separated.
In another bowl mix together egg, oil, vanilla, liquid stevia if using, and molasses
Add wet ingredients to dry ingredients and stir gently until just combined, DO NOT OVERMIX.
Scoop batter into muffin tins (can use paper or silicone muffin tin liners), and bake for 25 minutes in a preheated oven at 400F.