Zucchini Chocolate Chip Muffins
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Yield:
12 muffins Ingredients: 1 1/2 cups barley flour 1/2 cup agave 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1 egg, slightly beaten 1/4 cup olive oil 1/4 cup applesauce 1/4 cup 2% milk 1 Tbsp. lemon juice 1 tsp. vanilla 1 cup shredded zucchini 1/2 cup mini semisweet choc chips (optional) 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350. Grease 12 muffin cups or line with paper muffin liners. Combine flour, baking soda, cinnamon, and salt in a bowl. In another bowl combine slightly beaten egg, agave, oil, applesauce, milk, lemon juice, and vanilla. Stir wet ingredients into dry mixture with a spoon. Fold in shredded zucchini, chocolate chips, and walnuts. Fill prepared muffin cups to 2/3 full. Bake in preheated oven for 20 to 25 minutes or until inserted toothpick comes out clean. Remove from oven when done and let sit in muffin cups for 5 minutes before removing. Remove and let cool on a wire rack. |
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