Chocolate Zucchini Muffins
I don't know about you, but I have more zucchini after this summer's gardening adventure than I know what to do with! So, if you are like me, and looking for something to throw those zucchini's in ... here you go! Have one of these muffins for breakfast, as a pre-workout snack, or maybe even for dessert...I'll let you decide! Either way, they are a healthy option.
Prep: 10 min.
Cook Time: 25 min.
Fit4You Portions (per muffin): 1 fat, 1/2 carb, 1/3 protein
What you need:
2 cups (240g) almond meal
4 tbsp. coconut flour
½ cup (50g) unsweetened cocoa powder
½ tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1 large ripe banana, mashed
¼ cup (60ml) unsweetened almond milk
3 large eggs
¼ cup (60ml) honey or maple syrup
1 tsp. vanilla extract
1 zucchini, grated (about 1 cup)
What you need to do:
Preheat oven to 350°F (180°C).
In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract.
Add the wet mixture to the dry mixture and stir to combine.
Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.
Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups. Bake for 25 minutes or until the tops spring back when touched.
Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.
This recipe is gluten free, vegetarian, dairy free, low-carb, and freezer friendly. Contains nuts.