POV: Currently snackin’ on these delicious vegan muffins made late last night in a serious fit of CHOCOLATE. Enjoyed a couple of these freshly baked as a midnight snack –one for breakfast, a bite of one for lunch, ate the rest of the bitten as a snack –aaand I enjoyed each & every bite with such pleasure!!
Whether it’s the alignment of the stars, the near fullness of la Luna, or our ability to tune into and experience the moon cycle. Whatever the source…I have always felt in my heart, gut, & soul that chocolate is the answer. Seriously!
🍫 🍩 🥐 🍪🍦 🥧 🧁 🍰 🎂 🍮
This is something beyond a sweet tooth craving (laughing but seriously possibly SIBO, candida, PMS/PMDD, or the likes) Have you ever experienced a cacao ceremony and/or celebration?? Or experiment with magical chocolates? Imagine something parallel to that, the next time a quality chocolate treat is consumed. As with everything– intention is key, and so I always aim to keep wellness in mind 🤭 🤫 ☞ [while sneaking as many fruits-n-veggies into my husbands daily meals & snacks too!]
From personal experience I can say that with development of awareness comes the evolution of such senses as taste, or rather what nourishes one’s soul —and so, there I was last night, near midnight, baking my newest creation! >> Choco Nanner Zucchini Muffins (v) instead of eating an entire chocolate bar, cookies, or a bunch of artificial sugar. Baking can be rather therapeutic itself, and so naturally be proud of the conscious efforts made if/when seriously cutting down and omitting sugars consumption.
Old habits die hard eh?!
-Preheat oven to 350°F (177°C) Lightly grease muffin tins with coconut oil.
-In a smaller bowl, make vegan buttermilk by combing plant milk with ACV and set aside for 5 minutes.
-In a large bowl, combine flour, cacao powder, baking soda, salt, cinnamon (and if using coconut sugar). Mix and set aside.
-Once buttermilk mixture has thickened add grated zucchini, mashed banana, sugar, oil, vanilla, yogurt, chocolate chips…
-Gently stir wet and dry ingredients together. Transfer the batter into muffin tins (makes 1 dozen). If desired, top with extra chocolate and/or chopped walnuts. Place in oven for 20 minutes (or until a toothpick inserted comes out clean.)
-Remove from oven, let cool for 10 minutes before enjoying. Store in air-tight container, or in fridge after 1-2 days. (If they last that long!)
BTW ☞ 15 to 25 seconds in microwave to quickly reheat these scrumptious treats will do the trick! Also, if you crave more sweetness, pair with maple syrup or a nice caramel made of freshly pureed dates!
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