Wednesday, July 30, 2014

Eggless Nutella stuffed chocolate chunk zucchini muffins

Ever heard of buying things on an impulse? You know, you see something in a store or online, and then you have to have it.  Well, I have a similar problem called impulse baking. I follow a bunch of food blogs, and every once in a while, I will see a recipe and want to make it immediately.

Enter these eggless Nutella stuffed chocolate chunk zucchini muffins. My friend Ashley at Baker by Nature posted these recently and I saw them pop up in my Feedly reader. I had to bake them, and I had to bake them now. Luckily for me, we just received an abundance of zucchini from our CSA, so I had all the ingredients that I needed.


When I told Addie that I was baking chocolate muffins, she went beserk and kept asking when she could eat one. After they had cooled, I gave her a muffin during lunch and she said, "Mommy, these are the best muffins in the whole wide world! I love you." I think my heart melted as soon as she said that.

These were such a hit at our house that I made them twice in 5 days. That is some serious muffin love. You cannot taste the zucchini in these muffins. One bite, and you get a slight hint of coconut, lots of chocolate and Nutella, and a nice crispy muffin exterior. One tip, which I note below, is to not overfill your muffin tins before baking. I made that error the first time I baked these and my muffins spread like wildfire. These muffins tend to spread horizontally, not vertically, so keep that in mind.

Eggless Nutella stuffed chocolate chunk zucchini muffins
  • 3/4 cup all-purpose flour
  • 1 cup whole-wheat flour (can substitute with all-purpose flour)
  • 1 TBSP baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 cups shredded zucchini
  • 1/2 cup (full fat) coconut milk
  • 1/2 cup coconut oil
  • 1/2 cup chocolate chunks
  • 1/2 cup Nutella
Directions
Preheat your oven to 400 degrees F. Grease two standard muffin tins and set aside.

In a large bowl, whisk together the flours, baking powder, salt, sugar and cinnamon.

In a separate medium bowl, mix together the zucchini, coconut milk and coconut oil.

Transfer the zucchini mixture into the large bowl with the dry ingredients. The  mixture will look very dry, but if you keep mixing, it will eventually turn out to be a thick batter.

Gently fold in the chocolate chunks with a rubber spatula.

Fill the muffin tins about halfway full. If you can, make a well in the center of the batter. Then dollop about a teaspoon of Nutella into the center. Top with additional batter.

Note: Do not overfill the muffin wells. You will want them about 2/3 to 3/4 full. The muffins will not rise up and dome like a traditional muffin. Instead, they will rise slightly and flatten out on top. Trust me - I overfilled my muffins the first time (only making 12 muffins), and they spread out like crazy.

Bake in your preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean (with some melted chocolate). Remove them from the oven and aAllow them to cool completely before serving.

Muffins can be stored in an airtight container and stored for about 5 days. They can also be frozen and thawed. If you choose to freeze your muffins, you may want to microwave them so the chocolate and Nutella melt.

Yield: About 18 muffins

Source: Baker by Nature

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