Grainfree Carrot Zucchini Muffins | eggless

Name: Grainfree Carrot Zucchini Muffins | eggless
Total time: 1200 s
Yield: 6-9 servings
Cuisine: Indian
Ingredients: 1/2 cups peanut butter, I used crunchy; 2 very ripe bananas; 1/3 cup honey; 1/4 cup unsweetened cocoa powder; 1/4 cup+1 tbsp ground flaxseed; 1 teaspoon vanilla extract; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup shredded zucchini; 1/2 cup shredded carrots; 1/4 cup chocolate chips; 1/8 cup lukewarm water

PV Iyer @pviyer79

Nagpur

#eggless
These cupcakes has rich chocolate flavour and tender crumbs, these grain-free muffins tastes like a brownie but are healthy enough to eat for breakfast.

I have used extra 1 tablespoon of flax powder, a pinch of baking soda and 1 banana extra to replace the egg in the recipe to make it vegetarian.

It can be made vegan by further replacing honey with maple syrup or brown sugar syrup.

#eggless
These cupcakes has rich chocolate flavour and tender crumbs, these grain-free muffins tastes like a brownie but are healthy enough to eat for breakfast.

I have used extra 1 tablespoon of flax powder, a pinch of baking soda and 1 banana extra to replace the egg in the recipe to make it vegetarian.

It can be made vegan by further replacing honey with maple syrup or brown sugar syrup.

PV Iyer @pviyer79

Nagpur

#eggless
These cupcakes has rich chocolate flavour and tender crumbs, these grain-free muffins tastes like a brownie but are healthy enough to eat for breakfast.

I have used extra 1 tablespoon of flax powder, a pinch of baking soda and 1 banana extra to replace the egg in the recipe to make it vegetarian.

It can be made vegan by further replacing honey with maple syrup or brown sugar syrup.

#eggless
These cupcakes has rich chocolate flavour and tender crumbs, these grain-free muffins tastes like a brownie but are healthy enough to eat for breakfast.

I have used extra 1 tablespoon of flax powder, a pinch of baking soda and 1 banana extra to replace the egg in the recipe to make it vegetarian.

It can be made vegan by further replacing honey with maple syrup or brown sugar syrup.

Saved

Ingredients

20 minutes

6-9 servings

1/2 cupspeanut butter, I used crunchy
2very ripe bananas
1/3 cuphoney
1/4 cupunsweetened cocoa powder
1/4 cup+1 tbsp ground flaxseed
1 teaspoonvanilla extract
3/4 teaspoonbaking soda
1/4 teaspoonsalt
1/2 cupshredded zucchini
1/2 cupshredded carrots
1/4 cupchocolate chips
1/8 cuplukewarm water

Saved

Steps

20 minutes

1

Preheat the oven to 180C, and prepare a muffin pan and set aside.
2

Take flax powder in a bowl add lukewarm water mix and set aside for few minutes, till prepare other things.
3

In a mixing bowl, stir together the mashed banana and the peanut butter until smooth.
4

Mix in the carrot and zucchini shreds, salt, baking soda, vanilla extract, cocoa powder, honey and mix together well.
5

Add the flax gel that was resting and mix well.
6

Stir in the chocolate chips finally
7

Pour in the greased muffin cups 3/4 full. These muffins doesn't rise too much.
8

Bake for 15-20 minutes, until the tops of your muffins are just set and a toothpick inserted into the middle comes out clean.
9

Allow the muffins to cool in pan for 10 minutes before removing.