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Chocolate Zucchini Muffins

Prep

Cook

Total

Yield 16 - 18 Muffins

These muffins are a HUGE hit in my house! My kids love them, I love them, and they are also high in protein and safe for school! Plus they are chocolate, so you can't go wrong with chocolate ūüėČ

I slightly under bake ours so that they are incredibly soft and moist. 

Enjoy!

Ingredients

  • 2 cups of grated zucchini, squeezed of excess liquid (you can also substitute carrot for half of this)
  • 1 cup pumpkin seed butter (could also use sunflower seed butter, both are school safe)
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 cup cocoa powder¬†
  • 1/4 cup old-fashioned oats
  • 1/4 cup chia seeds¬†
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Instructions

Preheat oven to 375 degrees. Put coconut oil or olive oil in cups to stop sticking.

  1. Add all ingredients except for the grated zucchini and chocolate chips to a blender and blend on high until smooth and creamy. This took a few times in my Vitamix. I stopped it and stirred it in between, but it was fairly easy to do.
  2. Fold in zucchini and chocolate chips (I did this in a separate bowl, but you could probably do it in the blender itself if you want).
  3. Bake for 15 minutes (they may need another 3-4 minutes if not cooked fully) until fluffy (but when you press down, the bounce back).