Mini Protein Chocolate Zucchini Muffins

1 cup, sliced Zucchini
1.25 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
68 grams Spartan whey
5.5 tbsp Hershey's cocoa natural unsweetened
1 tsp Salt
1 tsp Baking Soda
2 large Egg, fresh, whole, raw
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
20 grams Wholesome coconut sugar
21 grams Cocoa nibs
114 gram Chobani plain non fat
111 grams Mott's Organic Applesauce, Unsweetened
0.25 cup Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk
2 tbsp Hershey's Sugar Free Chocolate Chips

Set oven to 350F. Grate a medium zucchini until you can fill about 1 cup with the shavings. Wrap the zucchini in a cloth towel (or cheesecloth) and squeeze the water out of it. Set it aside. Mix together the dry ingredients in a large bowl. Then, beat eggs, coconut oil and coconut sugar together in a separate bowl. Add the remaining listed wet ingredients and stir/fold everything together. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter. Fold in grated zucchini, chocolate chips and almond milk (add more tablespoons of almond milk if the batter is too thick). Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the molds. If desired, add 1 or 2 chocolate nibs on top of each muffin. Bake between 12 and 15 minutes, or until you can pierce the muffin with a toothpick and it comes out clean. Serving Size: Makes 35 mini muffins

Number of Servings: 35

Recipe submitted by SparkPeople user HOCKEYKV.