Double Chocolate Zucchini Muffins
While these taste totally decadent, these gluten free and refined sugar free muffins are low in sugar, high in protein, and kid friendly to boot!
Servings: 15 muffins
Ingredients
- 2 cups shredded zucchini
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup 2% Greek yogurt
- 1/2 cup almond milk (or milk of choice)
- 1 cup King Arthur gluten free flour blend
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp instant espresso powder
- 3 scoops collagen peptides (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Small pinch of salt
- 1/2 cup chocolate chips
Instructions
- Heat oven to 350.
- In a large mixing bowl, mix together all wet ingredients until well combined. I like to add the collagen in with the wet ingredients, helps it dissolve.
- Add in dry ingredients and stir until well combined.
- Fold in chocolate chips (I saved some extra chips for the top to make it look pretty).
- Oil a muffin tin with coconut oil so they don't stick.
- Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs (don’t over bake!!)
- DEVOUR