Ingredients for Triple Chocolate Zucchini Muffins
- Whole Wheat Flour
- Rolled Oats
- Chocolate Protein Powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Cocoa Powder
- Buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Coconut Oil
- 1 cup grated zucchini
- ½ cup honey
- ½ cup packed light brown sugar
- Mini Chocolate Chip
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How to Make Triple Chocolate Zucchini Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper baking cups or grease generously with non-stick spray.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour (or rolled oats), ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt.
- In a separate small bowl, whisk together the wet ingredients: 2 large eggs, 1 cup unsweetened applesauce, ½ cup honey, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, 1 cup grated zucchini, ½ cup protein powder.
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the well.
- Gently stir with a wooden spoon or spatula until just combined. Do not overmix.
- Fold in 1 cup mini chocolate chips.
- Fill each muffin cup about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
56g
Fat
21g
Carbs
9g
