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These delicious, better-for-you treats are made with coconut flour, arrowroot flour, and sweetened with applesauce and dates. Yields 10-12 muffins
4 eggs
8 pitted Medjool dates (look for soft dates; dry dates will compromise outcome)
1/2 cup Gefen Unsweetened Applesauce
1/2 teaspoon vanilla extract
1/2 cup Gefen Cocoa or other cocoa powder (see tip)
2 tablespoons coconut flour (see note)
1/3 cup arrowroot flour (or tapioca/potato starch)
1 and 1/2 teaspoons baking soda
1/2 teaspoon Gefen Cinnamon
1/8 teaspoon sea salt
1 medium zucchini, grated on the smallest hole size (about 3/4 cup)
1/2 cup cocoa nibs (for a sugar-free version) or mini chocolate chips
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix wet ingredients in a food processor until the dates are fully chopped and the mixture looks almost whipped.
Combine dry ingredients in a separate bowl.
Place grated zucchini in a cheesecloth or thin towel and squeeze out as much liquid as possible.
Add dry ingredients to wet mixture and mix to combine. Stir in zucchini.
Pour batter into lined muffin cups. Bake for 28–30 minutes. Allow to cool in cups just until they can be handled. Transfer to a cooling rack and cool completely before eating.
This recipe freezes well. Defrost at room temperature.
Styling and Photography by Baila Rochel Leiner
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can i use whole wheat flour instead of the arrowoot and coconut flour?
These are absolutely amazing!!!!! Rory’s recipes are always a hit but honestly I can’t believe what a rich chocolate muffin this is with the perfect balance of chocolate and sweetness and you can even give it to your kids, they would never know how healthy it is!!!
these were amazing healthy muffins! I used ww flour instead of the arrowroot.