Healthy Whole Wheat Chocolate Zucchini Muffins
Serves 9
10 mins prep
25 mins cook
35 mins total
Easy and healthy Whole Wheat Chocolate Zucchini Muffins for a delicious and nutritious breakfast! Naturally sweetened with stevia, and made extra moist with Greek yogurt, these sugar free and low fat muffins are the perfect chocolatey treat.
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat oven to 350°F, line a 9-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray.
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together egg, coconut oil and vanilla until combined.
Add almond milk, yogurt, zucchini and whisk again.
In a medium bowl, combine whole wheat pastry flour, cacao or cocoa powder, stevia sweetener and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense. Few lumps are okay.
Divide the batter among muffin cups, about ¾ way to the top.
Bake for about 25 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
