Coconut-Carrot-Zucchini Muffins

INGREDIENTS

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 

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt  in a medium bowl.
3. Whisk eggs, banana mashed, honey and vanilla in a large bowl. Whisk in coconut oil. 
4. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and zucchini.
5. 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.

TOPPING 

INGREDIENTS

3 teaspoons Honey
200 g Black Chocolate 
50 g Butter 
and Coconut 

PREPARATION

1. cook the chocolate with the butter, then add honey
2.  put the mixture over the muffins and finally add the coconut