Most muffins are best served warm, fresh from the oven, but the amaranth flour gives these muffins a moist texture that is equally delicious even 2-3 days later. Baking as mini muffins allows you to indulge in the chocolaty richness a little at a time. This is both a gluten free and dairy free muffin everyone will enjoy!
Greased mini muffin pan or lined with papers
1-1/2 cups amaranth flour
2 tbsp cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup sucanat or molasses granules
1/2 cup olive oil
1 tsp vanilla extract
1 ripe banana, mashed
1 cup grated zucchini
1/4 cup Enjoy Life, gluten free, dairy free mini chocolate chips
1/4 cup chopped walnuts, if desired
Preheat oven to 400F
In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon.
In the bowl of an electric mixer, beat sugar, olive oil, eggs, vanilla, and banana until fluffy. On low speed, add the flour mixture 1/2 cup (125 mL) at a time, until thoroughly combined. Stir in the zucchini, chocolate chips and walnuts.
Scoop the batter into the prepared muffin cups, filling 3/4 full.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before removing from the pan. The muffins may appear very wet on the surface, but will firm up nicely once cooled.
Makes 24 to 36 mini muffins.
Since this is a naturally gluten free, dairy free muffin, I used Enjoy Life brand gluten free/dairy free mini chocolate chips.