½cupwhole grain flourof your choice, can be gluten free, e.g., quinoa
1pinchiodized sea salt
1ripe pearcored and roughly chopped
115oz-canblack beansrinse thoroughly and drain
½cupmilkof your choice, I use hemp or almond.
1cupcombined shredded/grated zucchini and beetsI do this in the food processor
½barquality dark chocolateroughly chopped into small pieces
Preheat the oven to 350 F/175 C/Gas 4
Pulse the oats in a food processor until they resemble course flour.
Pour the oat flour into a large mixing bowl and add ingredients 2 thru 8 from the list above. Mix well.
Place ingredients 9 thru 14 into a blender and blend until smooth. Pour the mix into the mixing bowl with the dry ingredients.
Add the grated zucchini and beets to the mixing bowl, along with the hemp hearts and chocolate. Mix it all until it forms a thick cake batter.
Use a lightly oiled metal muffin pan (or a silicone muffin mold if you prefer). Fill each mold until it is almost full so you get a deep muffin (nobody likes a skinny muffin). Sometimes I get 12 muffins, sometimes it comes out slightly less, depending on the size of fruits and type of flour I use. Then bake for 20-25 minutes, until a knife inserted comes out almost clean.
Allow to cool slightly before transferring to a cooling rack. We usually eat some of these warm from the oven, but they are equally good cold; it all depends whether you like your chocolate chips runny or crunchy! Store the muffins in the refrigerator. Enjoy!
Mega Chocolate Muffins • https://veganlovlie.com/merry-go-veggie-kids-week-4-eat-real/ • July 31, 2014