1 cup whole-wheat or white whole-wheat flour 1/2 cup zucchini 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 large eggs 1/3 cup honey 1 banana mashed 2 teaspoons vanilla extract 1/4 cup coconut oil, melted if necessary (see Tip) 2 cups shredded carrots 1/2 cup unsweetened shredded coconut, plus 2 tablespoons for garnish 1/2 cup almonds PREPARATION
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt in a medium bowl.
Whisk eggs, banana mashed, honey and vanilla in a large bowl. Whisk in coconut oil.
Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and zucchini.
Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 30 to 35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack.
INGREDIENTS 3 teaspoons Honey 200 g Black Chocolate 50 g Butter and Coconut PREPARATION
cook the chocolate with the butter, then add honey
put the mixture over the muffins and finally add the coconut