There are a number of different types of foods that vegetarians must abstain from. And, if you are a vegan, then the list just becomes a little longer. For vegans, there are a variety of foods to choose from such as legumes, vegetables, seeds and nuts, whole grains, etc. But, it is also essential that you meet your daily nutritional needs.
Everyone knows that veganism has its own benefits. But limits on the type of food that you eat can have an effect on your overall health. In addition, most people claim that vegan recipes are not satisfying. People do not feel full even after having a complete vegan meal. Basically, all these concerns and questions can be addressed by choosing the right recipes and the right ingredients. Vegan recipes can be found all over the place, but it is important that you make the right choices when it comes to choosing the recipes and the ingredients. This will not only help you prepare tasty vegan dishes, but dishes that will also make you feel satisfied after you have eaten them.
After a lot of research and reading, I came across this recipe on the internet that I thought of trying. This chocolate zucchini coconut muffin recipe which is 100% vegan and refined sugar free is one of the best vegan recipes out there that you can try. The ingredients used in this recipe are easily available and it only takes about one hour to prepare and bake the muffins.
Instead of using refined sugar in this recipe, we have used agave nectar which is a natural sweetener and is quite comparable in taste to honey. It is a great alternative to processed sweeteners. Agave nectar offers a number of health benefits as well. They contain fructans and saponins which have immune system boosting properties. They also increase satiety so you feel full quickly and have low impact on blood sugar levels. To increase the nutritional value of this recipe, we do not use dark chocolate but unsweetened cocoa powder and whole wheat pastry flour. Also thrown in are mashed banana and the star of the recipe which is zucchini.
Ever thought of combining a chocolate recipe with a vegetable such as zucchini? I am sure you wouldn’t even have thought of this. Zucchini is a low calorie food which can greatly aid in weight loss. Zucchini lowers cholesterol levels, improves cardiovascular health, prevents cancer, lowers blood pressure and maintains eye health as well. You can never go wrong with this recipe because it has all the ingredients that are beneficial for your health. This chocolate zucchini coconut muffin is a great recipe for all you vegans out there.
- ¼ cup coconut oil
- ½ cup agave nectar
- ½ cup mashed banana
- ⅓ cup strong coffee
- 1 tbsp apple cider vinegar
- 2 tbsp ground flax seed
- 2 cups finely shredded zucchini
- 1½ cups pastry flour (whole wheat)
- ¼ cup cocoa powder (unsweetened)
- ½ cup shredded coconut (shredded and lightly toasted)
- ½ teaspoon salt
- 1 tsp ground vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- Grease a muffin tray that contains 12 holes for baking muffins. Preheat the oven before baking to 350°F.
- Take all the wet ingredients except mashed banana and apple cider vinegar in a small saucepan and bring to a boil. Cook the ingredients gently for up to 10 minutes on reduced heat. Take the saucepan off the heat and add the vinegar and mashed banana.
- Take a large bowl and combine all the dry ingredients. Mix in the wet ingredients and stir to combine the mixture.
- Divide the mixture equally into 12 parts. Place each part into each muffin hole and bake for 45 minutes or until cooked. You can check when the muffins are cooked by inserting a toothpick. Your muffins are cooked nicely if the toothpick comes out clean.