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Healthier Double Chocolate Zucchini Muffins

Servings: 12 muffins

Ingredients

  • 2 small zucchini about 1 cup grated
  • 1 1/2 cup oatmeal flour or ground oats
  • 1/4 cup almond flour
  • 1/2 cup unsweetened cacao powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup unsweetened applesauce
  • 2 tsps vanilla extract

Instructions

  • Preheat your oven to 350 degrees f. and line a muffin-tin with cupcake liners. I really like my reusable silicone liners for these, because they don't stick.
  • Thoroughly wash your zucchini and trim off the ends.
  • Using a hand grater, grate your zucchini.
  • Next using your clean hands, squeeze the grated zucchini lightly, over a bowl to remove any excess moisture.
  • In a large bowl, whisk together both flours, cacao powder, baking powder, baking soda, and sea salt.
  • In another mixing bowl, beat the eggs until pale and frothy.
  • Add in the yogurt, maple syrup, applesauce, and vanilla extract.
  • Gently fold in your dry ingredients and whisk until combined.
  • Add in shredded zucchini and chocolate chips; fold again.
  • Ladle your batter equally among the muffin cups, and top with a few more chocolate chips if desired.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and allow to cool at room temperature for about 10 minutes.
  • Serve warm and enjoy.
  • You can store your muffins in an airtight container at room temperature for up to 5 days, or freeze in a zip-lock bag for up to 2 months.