Chocolate and chilli… A weird, yet scrumptious combination, originating years ago! We’re talking way back in Mesoamerican times, where their main use for the cacao bean was to grind and mix with water, honey, vanilla, chilli and other spices to make a chocolate drink! Interesting, hey? Well, I find it interesting.
However, this recipe is obviously much more recent, and takes the shape of a delightfully moist, yet slightly crumbly, spiced muffin! WARNING: THIS IS NOT A SWEET MUFFIN. It is super quite dark, with the only sweetness coming from the applesauce. If you don’t like things too dark, feel free to add sugar and sweeten to your taste.
I’ve also used a packet chocolate chilli powder from a company called The Haus Of Health. If you follow my Instagram, you’ve probably heard me mention them quite a lot for their delightful spice infusions, as well as their super-dooper nut and seed toppers! For the purposes of this muffin though, I used the Coco Loco powder, which is a nourishing blend of cinnamon, cacao, and chilli powder. I highly recommend this infusion as it makes a fab hot chocolate as well, but for this recipe, you can easily substitute extra cacao, and a dash of chilli powder and cinnamon. Just remember that a little chilli goes a long way 😉
To bake, I recommend either using a silicone muffin tray, or lightly greasing a regular tray. As you can see by the photos, I experimented, and while the muffins work in paper cases, they do stick a little to the sides. Just something to keep in mind!
But regardless of how you cook them, if you’re a spiced chocolate fan like I am, then this recipe is for you! To store, just keep them in an air tight container. Worried about not finishing all 12 before they go bad? No worries! They freeze fantastically well, and defrost even better, thus making them a nourishing little grab’n’go snack. Just put them in the microwave while you get ready, and enjoy it’s chocolatey goodness on the run.
So I hope you make it, I hope you enjoy it, and I hope you let me know your (hopefully good) thoughts through large, happy mouthfuls of goodness!
Recipe: Double Choc Chilli Zucchini Muffins.
Vegan. Gluten Free. Oil Free.
Makes 12 muffins.
2 cups almond meal
50g arrowroot powder
2 tsp baking powder
3 tblsp Coco Loco
1 tblsp cacao powder
1 flaxegg (1 tblsp flaxeed meal mixed with 3 tblsp water, left to thicken for 30 minutes)
2 egg replacer of choice (I use this – could also make 2 more serves of the above)
1 tsp vanilla
320g stewed apple
1/3 cup zucchini, grated
2 – 3 tblsp soy milk (or other milk alternative)
90g dark chocolate, chopped into chunks
- Preheat your oven to 180°C, and lightly grease a 12-hole muffin tray. A silicone muffin tray works wonders as well here. Be careful if using paper muffin cases in the moulds – it still works, but the sides of the muffins stick a little.
- In a large mixing bowl, combine all the dry ingredients, mixing together thoroughly. Add in the zucchini, and roughly 80g of the chopped chocolate. Set aside the remaining chocolate.
- In a small blender, blend together the apples, vanilla, milk flaxegg, and egg replacer. Once smooth, pour over the dry ingredients and stir until all the ingredients are incorporated.
- Spoon tablespoons of batter into the muffin tray, and sprinkle the top of each with the remaining chocolate. Bake in the oven, turning the tray around half way through, for about 20 – 22 minutes, or until a skewer comes out mostly clean – they should still be a little fudgey. Let the muffins cool for around 30 minutes in the tin before transferring to a wire rack. Enjoy warm!