Chocolate Zucchini Muffins!

These muffins are SO GOOD! And so moist! Eric, my studly fiance, loves them. They make a perfect snack, breakfast, or dessert! It is like chocolate muffins that got a healthy makeover! They are made with whole wheat flour and no butter or refined sugars. These are a must try!
INGREDIENTSimage (2)
  • 1 ¼ cup whole wheat pastry flour or white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 1/3 cup honey or agave nectar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • 1 cup shredded zucchini (about 1 medium)image
  • ¼ cup unsweetened applesauce
  • ½ cup Almond Breeze Unsweetened Almond Milk
  • ½ cup regular or mini chocolate chips
STEPS
  1. Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.  Screenshot 2015-02-22 at 12.49.59 PM
  2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  4. In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
NOTES
Add a few extra chocolate chips on top of each muffin before baking to make them look pretty :)
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Let me know what you think of these!