Chocolate Zucchini Muffins
These healthy chocoalte muffins are made with fresh milled flour, shredded zucchini and sweetened with bananas and pure maple syrup.
Equipment
- 1 Whisk
Ingredients
- 170 g soft white wheat flour
- 1/3 cup cocao powder
- 1 tsp baking soda
- 1/4 tsp Redmond's Real Salt
- 2 Tbsp Coconut oil melted
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1 cup shredded zucchini
- 70 g mashed bananas
- 1/2 cup milk (or dairy free alternative)
- 1/2 cup chocolate chips (extra for sprinkling on top before baking)
Instructions
- Preheat oven to 350 ℉. Line 12 cup muffin tin with liners
- Shred zucchini into a paper towel, wrap and squeeze to remove all liquid.
- Mill wheat berries into flour.
- Pour flour, cocao powder, baking soda and salt into a large mixing bowl and whisk to combine.
- In the bowl of a stand mixer, add melted coconut oil, pure maple syrup, vanilla, egg: mix on medium-low until smooth. Add zucchini, banana and milk; mix again.
- Slowly add the dry ingredients to the stand mixer. Mix just until combined.
- Gently fold in the chocolate chips with a rubber spatula.
- Using a 1/4 cup cookie dough scoop, portion the batter into the cupcake liners.
- Bake 22-25 mintues or until toothpick inserted into the middle comes out clean.
- Store in an airtight container:Room temperature, 3-5 daysRefrigerator, 1 weekFreezer, 1 month
Nutrition
Serving: 1muffinCalories: 148kcalCarbohydrates: 25gProtein: 3.5gFat: 4.5gSugar: 14g
Tried this recipe?Let us know how it was!