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Double Chocolate Zucchini Muffins Topped with Candied Pistachios

Contributed by our good friend Natalie. Check out this yummy recipe and many others on her blog at:americasglutenfreesweetheart.com Makes 16 Muffins

Ingredients

1 pkg. Namaste Foods No Sugar Added Muffin Mix 
1/4 cup oil
1 cup water
1/4 cup hazelnut milk
3/4 cup cocoa powder
1 1/4 cup turbinado sugar
1 cup gluten free chocolate chips
1/2 cup shredded zucchini, pat dry in a paper towel
* Topping
1 cup raw pistachio pieces
2 tbsp. turbinado sugar or brown sugar
2 tbsp. water
1/2 cup gluten free chocolate chips

Directions

  1. Preheat oven to 400° F. Grease muffin tin or line with muffin liners.
  2. Beat together eggs, oil, water, hazelnut milk, cocoa powder and sugar. Add muffin mix and thoroughly combine. Carefully fold in chocolate chips and shredded zucchini.
  3. Fill muffin cups 2/3 full and bake for approximately 13-15 minutes. Let cool.
  4. While muffins are cooling, mix together 2 tablespoons of water and 2 tablespoons of sugar in a small bowl. Mix in pistachio pieces. Spread pistachios on a baking sheet and bake for 10 minutes at 400° F. While those are baking, melt the remaining chocolate chips and spoon on to the muffins. Top with the candied pistachio pieces once they have cooled.