Double Chocolate Zucchini Banana Rye Muffins, made with rye and spelt flour, are refined sugar-free and dairy-free. They are deliciously decadent and healthy at the same time, just right at breakfast, or as a snack, for kids and grown-ups to enjoy.
Inspired by: Green Kitchen Stories’s Double Chocolate Rye Muffins
- 1 scant cup / 150 g organic rye flour
- 1 cup / 125 g organic spelt flour
- 6 Tbsp cacao powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, organic, free-range, lightly beaten
- 1 1/2 cups grated zucchini
- 1 ripe banana, mashed
- 1/3 cup maple syrup
- 1/2 cup cold-pressed olive oil
- 1 tsp pure vanilla extract
- 1/4 cup semi-sweet chocolate chips + some for the top (optional)
- sprinkle of turbinado sugar, for the top (optional)
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners.
- Add all dry ingredients in a large mixing bowl. Whisk to combine.
- In another large bowl, add the wet ingredients and mix well.
- Add the dry mixture to the wet mixture, folding with a spatula just enough to combine. Add the chocolate chips. Do not overmix.
- Divide the batter into the muffin tins and top with some chocolate chips (optional). Sprinkle with turbinado sugar (optional).
- Bake for about 18 minutes.
- Let cool in the muffin tin, or eat when still warm. They are amazing!
They freeze well, wrap them in plastic wrap and put in a ziplock bag. Warm up in the oven.