Chocolate and zucchini muffins
3 tbsp water
1 c. In soup of freshly wet flaxseed
1 ¼ cup of almond milk
2 tsp of lemon juice
2 cups of whole wheat flour
¾ Cup of cane blond sugar
⅓ Cup of cocoa powder not sweetened
2 tsp of baking powder
½ tsp of baking soda
½ tsp of sea salt
1 tsp of vanilla extract tea
⅓ Cup of semi-sweet chocolate nuggets
1 ¼ cup zucchini grated
1 cup finely chopped Grenoble walnuts
Preheat oven to 350 °F.
Mix the water and the flaxseed. Reserve.
Mix the almond milk and lemon juice. Reserve.
In a large bowl, mix all the dry ingredients.
Incorporate the mixture of flaxseed and vanilla into the almond milk and pour on the dry ingredients. Add the chocolate, the zucchini and the nuts of Grenoble. Mix until homogeneous.
Pour into moulds to muffins and provide about 15 minutes.