Chocolate Zucchini Muffins
Difficulty : Super easy
Preparation time:
15m
Cooking time:
25m
Light, fluffy, and moist are three words that aptly describe these muffins. They taste like they should not be good for you, but healthy fats from coconut oil and antioxidants from dark chocolate are both beneficial to your health. And there's even a vegetable component - zucchini - which you can't taste at all! So these are great for a healthy snack or breakfast on the go.
Almond butter is the star of this recipe which is the cause of the muffins being so moist!
Ingredients
For 12 Serving(s) (
)
Recipe
- 240 grams Almond Butter
- 2 Egg(s)
- 80 grams Maple Syrup
- 1 teaspoon(s) Vanilla extract
- 1 pinch(es) Sea Salt
- 2 tablespoon(s) Coconut Flour
- 2 tablespoon(s) unsweetened cocoa powder
- 1 teaspoon(s) Cider Vinegar
- 0.5 teaspoon(s) Bicarbonate of Soda (baking soda)
- 150 grams Zucchini
- 2 tablespoon(s) Dark chocolate
Nutritional Facts (per serving)
- Kcal: 186 kcal
- Sugars (g): 4g
- Carbs: 11g
- Fat: 13g
- Saturated fat (g): 2g
- Proteins: 5g
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Directions
- Preheat the oven to 375 degrees F/ 180 degrees C.
- Line a muffin tin with 8 muffin cases.
- Chop the dark chocolate into small pieces.
- Shred the zucchini using an attachment on a food processor or using a grater.
- Squeeze any excess moisture out of the shredded zucchini.
- In a medium bowl, mix together the almond butter, eggs, syrup, vanilla, and pinch of salt.
- Stir in the coconut flour and cocoa powder.
- Add the vinegar and bicarbonate of soda and stir to combine. Fold in the shredded zucchini.
- Spoon the batter into each muffin case. Sprinkle with the dark chocolate pieces.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Serve warm.
