Zucchini Chocolate Chunk Rye Muffins (vegan)
If my roommates don’t come home soon these muffins might just disappear….I’ve had a hankering for a good chocolate chip muffin lately, but what’s a treat without a dose of vegetables and whole grains? 😉
Since moving to Denmark 3 weeks ago I’ve become all but addicted to rye flour what with rye bread being a staple in Danish diets. Rye is higher in fibre than whole wheat, and causes a lower insulin response.
After visiting my Aunt’s farm in Northern Jutland last weekend, she sent me home with bagfuls of green beans, beets, home made jam and two of the biggest zucchinis I have ever seen. Two household dinners of ratatouille later and still a whole zuch to go, I decided it was opportune time to make my choco muffin dreams a reality.
Zucchini Chocolate Chunk Rye Muffins
1 1/3 cups rye flour
1 cup spelt flour
1/2 cup sugar or xylitol
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup almond milk
3 Tbsp coconut oil, melted
1.5 Tbsp lemon juice
1 banana, mashed
1 1/2 cup zucchini, shredded
3/4 cup chocolate chunks
Whisk together dry ingredients. Separately, melt coconut oil and add milk, oil and mashed banana. Fold wet into dry. Fold in shredded zucchini. Stir in chocolate chunks.
Bake at 350F / 175C for 20 minutes.
And can we just take a minute to admire this adorable greenhouse? Seen in Christiania, an autonomous commune in the middle of Copenhagen.