Healthy Double Chocolate Zucchini Muffins
These Healthy Double Chocolate Zucchini Muffins are a delicious and high-protein breakfast made with a secret ingredient: avocado.
Servings: 12 muffins
Calories: 302kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
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.
Nutrition
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