Jen's Double Chocolate Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup coconut sugar1 large Egg, fresh, whole, raw2 cups Sprouted Whole Wheat Flour 1 tsp Baking Powder1 tsp Baking Soda1/4 tsp Salt1/2 cup Cocoa, dry powder, unsweetened2 tsp Cinnamon, ground5.3 oz container Greek Yogurt Vanilla1 cup Canned Unsweetened Coconut Milk (13.66 oz can)1 tsp Vanilla Extract2 tbsp Coconut Oil melted2 cups grated Zucchini3/4 cup Dark Chocolate Chips divided
1. Preheat oven to 350 degrees.
2. Spray muffin pan with cooking spray.
3. In a large bowl whisk together the egg and coconut sugar until well combined.
4. In a medium bowl mix together the dry ingredients, the flour, baking powder and soda, salt, cocoa powder and cinnamon.
5. In another medium bowl combine the wet ingredients, the yogurt, coconut milk, vanilla extract and coconut oil.
6. Add the dry ingredients to the egg and coconut sugar mixture in the large bowl and combine well.
7. Add the wet ingredients to the dry mixture and stir until just combined.
8. Stir in the grated zucchini and a half cup of the chocolate chips.
9. Divide batter evenly in the prepared muffin pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
10. Bake for 18-20 minutes and let rest 3 minutes before removing muffins to a wire rack to cool.
Serving Size: Makes 12 muffins
Number of Servings: 12.0
Recipe submitted by SparkPeople user JJUNEBUGK.
Serving Size: Makes 12 muffins
Number of Servings: 12.0
Recipe submitted by SparkPeople user JJUNEBUGK.
Nutritional Info Amount Per Serving
- Calories: 221.9
- Total Fat: 9.3 g
- Cholesterol: 15.5 mg
- Sodium: 165.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.0 g
- Protein: 6.3 g
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