Healthy Chocolate Zucchini Breakfast Muffins

there’s nothing better than when you can sneak veggies into decadent, chocolate-y, nutrient-packed muffins! am i right?! start out your day in the best of ways with Healthy Chocolate Zucchini Breakfast Muffins :). they’re made with oats, almond flour, zucchini, unsweetened chocolate chips (you can use any kind) and a whole lot more goodness!

so i did take a shortcut with the zucchini and it doesn’t require pressing out excess liquid. i took one medium size zucchini, cut it into thin slices and blended it in the food processor on high until a fine, grainy-like texture was achieved. all in all, you will need one cup of grated (or the way i did it) zucchini. also, be sure to pack it down so you truly have one cup!

we have a nice chewy component from the oats but a deliciously dense, yet light feeling muffin at the same time! cocoa powder adds that fabulous chocolate element but feel free to use cacao powder too if that’s what you have on hand!

you will need a nut or seed butter for binding! i used unsweetened pumpkin seed butter from 88 acres, but any creamy and on the runnier side nut or seed butter will do!

also, let’s talk sweetener! i went with coconut sugar for a nice, mild taste! it works perfectly with the other ingredients and helps give the muffins a more cake-like taste!

seeing that i received a bunch of messages asking for this recipe or if it was already posted, it sounds like you may have some baking to do this weekend, yay! tag me so i can see your amazing muffins and repost! have the best weekend and stay safe.

Healthy Chocolate Zucchini Breakfast Muffins

Recipe by MaryCourse: BreakfastDifficulty: Medium

Servings

9

muffins

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 2 cups almond flour

• 1 cup old fashioned oats

• 1 tsp baking powder

• 1/2 cup coconut sugar

• 1/2 cup cocoa powder

• 1 cup packed down, grated zucchini or finely blended in food processor

• 1/2 cup creamy and slightly runny unsweetened pumpkin seed butter (almond butter and sunflower seed butter are good substitutes)

• 1 cup unsweetened almond milk

• 1/3- 1/2 cup unsweetened (sweetened works) dairy-free chocolate chips

Directions

• add the dry ingredients to a bowl and mix together.
• for the zucchini, cut a medium size one into thin slices and add to a food processor. blend on high until a fine, grainy consistency. no pressing out water required. you can also finely grate it by hand.
• add the wet ingredients to the bowl and mix well.
• fold in the chocolate chips, then scoop a couple large spoonfuls into parchment paper muffin tins.
• you should be able to make 9 medium size muffins (i packed the muffin cups to the top).
• bake at 350 degrees for 30 minutes. then, let the muffins cool down completely. this is VERY important so the muffins set. they should be ready to go within 30-40 minutes.
• enjoy this deliciousness!