Avocado Zucchini Chocolate Muffins
These Avocado Zucchini Chocolate Muffins are filled with healthy fats like olive oil and hemp hearts, and are protein-rich to keep you satisfied all morning!
Servings: 12 muffins
- 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 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 22-25 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!
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