Double Chocolate Zucchini Muffins + GF | DF
These Double Chocolate Zucchini Muffins with Local Honey are moist yet dense, making them nearly brownie-like - full of nutritious ingredients and SO yummy!
Servings: 12
Calories: 211kcal
Ingredients
- 2 cups whole oats ground into fine flour
- ½ cup cocoa powder
- 1/2 tsp baking soda
- ½ tsp sea salt
- 1½ cups finely grated zucchini
- ½ cup honey
- 4 tbsp coconut oil* melted
- 2 eggs**
- 1 1/2 tsp vanilla extract
- ½ cup semi sweet chocolate chips***
- Additional chips for topping approx 2 tbsp
Instructions
- Preheat the oven to 325 degrees and lightly grease or line regular sized muffin pan.
- Add whole oats to food processor or smoothie attachment of Ninja and blend to a fine flour consistency.
- Add oat flour to medium bowl, followed by cocoa powder, baking soda, and sea salt, stir to combine.
- Stir in finely grated zucchini and mix until zucchini is completely coated in the oat flour/cocoa mixture.
- Add the honey, melted (but cooled) coconut oil, eggs, and vanilla extract, then mix until well combined, without over mixing.
- Stir in 1/2 cup chocolate chips, then divide equally into 12 muffins, top with remaining 2 tbsp chocolate chips.
- Bake 18-20 minutes, then allow to cool 10 minutes or so before removing and serving. Enjoy!
Notes
*Heat coconut oil for approximately 30 seconds in microwave, stir and sit aside until cooled before adding to mixture.
**Can substitute flax egg in place of eggs (one flax egg = 1 tbsp + 3 tbsp water, stir and let sit to gel, recipe calls or two eggs so you'll need to double this.)
***For a Sugar Free option, use Lily's Dark Chocolate Baking Chips!
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 31g | Protein: 4.3g | Fat: 9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 193mg | Fiber: 3g | Sugar: 18g