One of our Food for Life participants. Maura Piper, prepared this recipe for our last class pot luck. It was quite a hit! Maura is also the Co-organizer, along with Linda Berson, for the Naples Green Scene Monthly Meet-Up's. It's a great group where you can gain education and support for your plant based lifestyle, as well as hear from experts in the field.
1 T ground flaxseed
1 1/4 cups non-dairy milk
2 tsps apple cider vinegar or lemon juice
2 cups whole wheat pastry flour
1/2 cup Sucanat, coconut sugar, or natural cane sugar (Maura used 1/2 the amount of Sucanat which would be 1/4 cup, and replaced the other half with Naturals More Fiber Stevia Blend.) Note: According to Dr. Michael Greger's research, the jury is still out on Stevia. It may be good, may be bad, may be neutral. We won't know until all the research is in.
1/3 cup unsweetened cocoa powder, sifted
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp fine grain sea salt
3 T pure maple syrup
1 tsp pure vanilla extract
1/3 cup mini dark chocolate chips
2/3 cup walnuts, chopped - optional. (For those with heart disease, the recommendation is to avoid nuts, seeds and avocados.)
1 1/4 cups lightly packed and grated zucchini (about 1/2 half medium size zucchini)
Preheat oven to 350. Lightly grease a muffin tin with oil.
In a small bowl, stir together the ground flaxseed and 3 T water. set aside.
In medium bowl, combine the milk and vinegar. Set aside. It will curdle a bit, and that's just what we want; we're making vegan buttermilk.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
To the bowl with the milk and vinegar mixture, stir in the flaxsdeed mixture, the maple syrup, and the vanilla. Pour the milk mixture over the flour mixture and stir until just combined. Fold in the chocolate chips, the optional walnuts, and the zucchini. Being careful not to overmix. The secret to plant based dessert baking is to quickly mix until JUST combined and moistened. Do not over mix or you'll be sorry.
Spoon the batter into the prepared muffin tin, filling each well 3/4 full. Bake for 15-17 minutes.
Recipe makes 12 muffins.