2 cups (500 mL) spelt flour (or whole wheat)
1 cup (250 mL) ground flaxseed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) allspice
1/2 cup (125 mL) banana
1/2 cup (125 mL) zucchini
1/3 cup (75 mL) grape seed oil
1 cup (250 mL) milk or milk substitute
1/4 cup (60 mL) blackstrap molasses
1/4 cup (60 mL) maple syrup or honey
1/2 cup (125 mL) dates
Preheat oven to 375°F (190°C) and prepare a 12-muffin pan.
In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.
Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add chocolate chips. Pour batter into muffin pan and bake 15 to 20 minutes.
Allow to cool before removing from pan. Makes 12 muffins.