Chocolate Zucchini Muffins
These muffins are absolutely delicious! My son and husband devoured them when I made these. I use this as my base recipe and will add ingredients like cocoa nibs, berries or chia seeds to some of them as I am pouring it into the muffin pans. It helps give some variety within a 24 muffin batch!
Servings: 24 muffins
Calories: 47kcal
Equipment
- Food processor
- Spatula
- Mixer
- Muffin pans
- Cupcake liner
Ingredients
- 1 medium raw zucchini
- 1 12oz can garbanzo beans liquid drained
- 4 dates pitted
- ½ cup maple syrup
- 1 cup cocoa
- 5 eggs
- 1 tsp baking powder
- 1 tsp salt
- ½ tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat oven on 350 degrees.
- Cut off the end and stem of the zucchini and add it along with the garbanzo beans and dates to food processor. Blend until fully combined. Do not to blend fully into a soup texture. The muffins will still come out but they may turn out mushy.
- Move mixture from the food processor to a mixer and add all remaining ingredients.
- Mix on low for 30 seconds to combine ingredients. This will prevent the cocoa from exploding all over your kitchen. Then mix on high for one minute.
- Line muffin pan with cupcake liners and pour mixture into muffin pan. These will not rise very much so you can fill almost to the top, leaving a little room in case it rises slightly. Cook for 20 minutes or all the way done through the middle of the muffin.
Notes
- Top these with yogurt or nut butter to make even more filling for meals and snacks (or dessert!). Try my pumpkin spice almond butter blend on these!
- Reduce the amount of maple syrup if you want them less sweet.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 130mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg