Koala Crisp® Chocolate and Zucchini Breakfast Muffins

Posted under by on published by Nature's Path

Perfect for breakfast at home or on the go, these Koala Crisp® chocolate and zucchini muffins are a delicious addition to any day’s snacking. Have with jam and butter when they’re fresh out of the oven for a little extra indulgence.

  • 12 muffins
  • 40 mins prep, 18 mins cook 58 mins total

Ingredients:

  • 1 can (398 mL) coconut milk
  • 1 tbsp (15 mL) apple cider vinegar
  • ½ cup (125 mL) packed brown sugar
  • 3 tbsp (45 mL) cocoa powder
  • 2 tbsp (30 mL) coconut oil
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) all-purpose gluten-free flour blend
  • 2 tbsp (30 mL) ground flaxseed
  • 1 tsp (5 mL) gluten-free baking powder
  • ½ tsp (2 mL) baking soda
  • Pinch salt
  • 1 cup (250 mL) grated zucchini
  • 1 ¾ cups (425 mL) EnviroKidz Koala Crisp Cereal

Directions:

  1. In large bowl, combine coconut milk and apple cider vinegar; let stand for 5 minutes.
  2. Stir in brown sugar, cocoa powder, coconut oil and vanilla.
  3. In separate bowl, whisk together gluten-free flour blend, flax, baking powder, baking soda and salt; stir into coconut milk mixture.
  4. Fold in zucchini and 1 cup (250 mL) of the Koala Crisp® cereal.
  5. Let stand for 1 hour.
  6. Preheat oven to 375°F (190°C).
  7. Line 12 muffin cups with paper liners; divide mixture evenly among muffin cups.
  8. Top each with 1 tbsp (15 mL) of the remaining cereal.
  9. Bake for 18 to 22 minutes or until tops spring back when lightly touched and tester inserted into centre of muffin comes out clean; let cool completely.
  10. Store in an airtight container for 1 day or freeze for up to 2 weeks.

EnviroKidz

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