Healthy Double Chocolate Zucchini Muffins
These Healthy Double Chocolate Zucchini Muffins are a delicious and high-protein breakfast made with a secret ingredient: avocado.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 302kcal
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 avocado
- 1/3 cup olive oil
- 1 egg
- 1/2 cup honey
- 1/3 cup almond milk
- 1/2 cup dark chocolate chips melted
- 1 tsp vanilla
- 1 zucchini grated
- 1/2 cup pepitas inner part of pumpkin seeds
- 1/2 cup hemp hearts
Preheat oven to 375 degrees.
Mix together flour, cocoa powder, baking soda and baking powder and set aside.
Mash avocado in a large bowl, then mix in olive oil, egg, honey, almond milk, melted chocolate and vanilla.
Fold flour mixture into wet ingredients, adding just a bit of it at a time, stirring well with a spatula. Add grated zucchini, pumpkin seeds and hemp hearts to batter, stirring well to combine.
Add muffins to muffin trays lined with cupcake liners, then bake muffins for 20 minutes in the oven, until tops are cracked and batter barely sticks to a toothpick (there will be a tiny amount of residue but not much).
IMPORTANT: Store muffins in a sealed container in the fridge after they have been left to cool for at least an hour. Muffins will last up to 7 days. Enjoy!
Use a food processor to easily grate the zucchini - no need to peel the zucchini first.
Add some more protein to your muffins using chia seeds, nuts, extra hemp hearts and whole wheat flour.
Use a flax egg to make these muffins vegan-friendly.
Store the muffins in the fridge for up to a week.
Freeze these muffins for up to 3 months. Defrost in the fridge or at room temperature.
Calories: 302kcal | Carbohydrates: 33g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 310mg | Fiber: 4g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 3mg