Cffee Chocolate Zucchini Muffins with Maple Cashew Sauce

(from kylerhea’s recipe box)

Permalink at: http://www.muffintinmania.com/2012/08/chocolate-coffee-zucchini-muffins.html

Source: Muffin Tin Mania

Categories: Chocolate, Dessert, Healthy, September2012, Zucchini

Ingredients

  • 3/4 cup raw unsalted cashews
  • 1 1/4 cup whole wheat pastry flour
  • 3/4 cup chocolate hemp protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup strongly brewed coffee, cooled
  • 1/2 cup coconut palm sugar or other sugar of choice
  • 1/4 cup melted coconut oil or other oil of choice
  • 1 large ripe banana, mashed
  • 1 teaspoon vanilla or coffee extract
  • 1 1/2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon nutmeg

Directions

  1. Soak cashews in water for at least 2 hours.

  2. Preheat oven to 350°F. In a large bowl, stir together flour, protein powder, baking powder, baking soda, cardamom and salt. In a separate bowl, lightly beat eggs. Whisk in coffee, sugar, oil, banana and extract. Add wet ingredients to dry and mix gently. Fold in zucchini and walnuts.

  3. Divide mixture among 6 to 8 jumbo sized greased or paper lined muffin cups. Bake for 25 minutes, or until a toothpick instered into the center of muffin comes out clean. Let cool several minutes before unmolding.

  4. Meanwhile, drain cashews and add them to a blender container along with maple syrup and nutmeg. Blend until very smooth, about 1 minute.

  5. Serve muffins warm and topped with cashew cream.

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