Double Chocolate Zucchini Muffins
Macros - 4P 18C 4F 2 Fiber
Servings: 12
Serving size: 1 muffin
Prep Time in Minutes: 10
Cook Time: 17-19 minutes
Ingredients:
120g Gluten free flour
40g cacao powder (cocoa powder works too)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
60g chocolate chips divided 40g/20g
2 eggs
115g plain lowfat Greek yogurt
80g unsweetened applesauce
60g maple syrup 2 tsp vanilla extract 130g zucchini, skin on
Optional: Add 12g PB2 mixed with water on top for extra flavor, or 12g of nut butter and add to the macros shown!
Instructions :
Preheat your oven to 350℉ and line a muffin tin with 12 paper liners.
Grate your zucchini, skin on, press firmly between paper towels to remove most the moisture and set aside.
In a large mixing bowl add the flour, cacao powder, baking powder, baking soda, salt and 40g of the chocolate chips. Mix to combine.
In another large mixing bowl and the eggs and whisk until frothy. Then whisk in the yogurt, applesauce, maple syrup and vanilla extract.
Add the zucchini to the bowl with the wet ingredients and fold in.
Add the bowl of dry ingredients to the bowl of wet ingredients and fold in until you can’t see any dry spots. Be careful not to overmix or the muffins will be more flat.
Divide the batter evenly into each muffin liner. I took the final weight of the batter and divided by 12 muffins. This gave me ~57g of batter per muffin liner.
Sprinkle the remaining 20g of chocolate chips on top. This is about 4 chips per muffin.
Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze.
This recipe includes links to products I love and recommend. As an Amazon Affiliate I earn a small commission on qualifying purchases.
