Chocolate Cashew Butter Zucchini Muffins


These muffins are the zuKEYni to my heart! Chocolate Cashew Butter Zucchini Muffins: gluten-free, plant-based, Square-chunked, and deee-licious! Thanks Alex (a.k.a. @eatyourhe.art.out) for this zuQUEENi of a recipe!


Ingredients:

1/2 cup unsweetened, unsalted cashew butter
1 ripe banana, mashed
2 large eggs (2 flax eggs or 1 more ripe banana, mashed)
1/4 cup real maple syrup
1/3 cup unsweetened dark cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup shredded zucchini, drain excess water using a dish towel

1-2 Chocolate Coated Peanut Butter Squares (chopped into tiny squares)


Recipe:

  1. Preheat the oven to 375 degrees F.
  2. Combine the cashew butter, banana, eggs (or flax egg or more banana), maple syrup, cocoa powder, vanilla and baking powder in a blender or mix will in a bowl.
  3. Stir in the zucchini and Square chunks.
  4. Line 9 wells of a regular sized muffin tin. Divide the mixture evenly between the wells.
  5. Bake for 20 minutes or until cooked through. Remove from the pan and cool on a rack.


                        8.04.2017 | Square Kitchen