Chocolate Zucchini – Carrot Muffins With Blueberries

• 1/2 cup buckwheat flour (heaped cup)
• 1/2 cup wheat flour (heaped cup)
• 2 tablespoons hemp flour (optional)
• 2/3 teaspoon baking powder
• 2/3 teaspoon baking soda
• 2 tablespoons cacao powder (heaped tbsp)
• 2 tablespoons coconut shreds
• 1 middle sized zucchini
• 1 small carrot
• 1 ripe banana
• 2/3 cup milk (vegetable milk or normal one)
• 8 chopped dates
• 1 handful chopped nuts (almonds, cashews)
• 1 handful blueberries
• 3 squeres dark chocolate (99%)

1. Mix all dry ingredients except chocolate in a big bowl.
2. Grate zucchini and carrot on a grater with large holes and add to the bowl.
3. Mash a banana with a fork and mix with milk and chopped dates. Add to the rest of ingredients and mix altogether with nuts, chocolate and blueberries.
4. Fill cupcake silicon forms up to 3/4 of their height.
5. Bake in 180 C degrees for around 30 minutes.

buckwheat flour, flour, hemp flour, baking powder, baking soda, cacao powder, coconut shreds, zucchini, carrot, banana, milk, dates, handful, handful blueberries, chocolate

Taken from food52.com/recipes/72720-chocolate-zucchini-carrot-muffins-with-blueberries (may not work)