Süße Muffins mit Zucchini, Muskat & Olivenöl? Vertrau mir 👀

These muffins are truly exciting. They're made with whole wheat flour and zucchini, which makes them wonderfully moist. The flavor is sweet yet subtly tangy, thanks to olive oil, nutmeg, and dark chocolate. They might not be for everyone, but I absolutely love them! Note: You can also use rapeseed oil and omit the nutmeg if you prefer a less tangy muffin. Note: You can also use rapeseed oil and omit the nutmeg if you'd like the muffins to be less tangy. ... ############# RECIPE ## ############## ----------------------- Tart Zucchini and Pecan Muffins (6cm ⌀, 12 muffins) ----------------------- 260g whole wheat spelt flour 260g grated zucchini 180ml plant-based milk 90ml mild olive oil 90ml maple syrup 80g pecan kernels 50g dark chocolate 3 tbsp ground flaxseed 1 tbsp lime juice (1/2 lime) 2 tsp cream of tartar baking powder 1/2 tsp baking soda 1.5 tsp lime zest (1/2 lime) 2 tsp cinnamon 1/2 tsp ground nutmeg Pinch of salt ----------------------- Mix the ground flaxseed with the plant-based milk Let the flaxseed mixture soak for 10 minutes. Coarsely grate the zucchini and squeeze out the excess liquid. Roughly chop the pecan nuts and dark chocolate. Sift the whole wheat flour into a bowl. Mix with the baking powder, cinnamon, nutmeg, salt, and lime zest. Add the oil, maple syrup, and lime juice to the flaxseed mixture, stir, and pour into the flour bowl. Mix everything together and let it combine – do not use a mixer. Then let it soak for 10 minutes. Finally, fold in the grated zucchini, pecan nuts, and chocolate. The batter should be relatively thick and pourable. Fill the batter into muffin cups (6 cm diameter) and bake at 190°C (375°F) for about 30 minutes. Let cool and enjoy! ---------------------- #vegan #veganfood #plantbased #food #muffins