Double Chocolate Zucchini Protein Muffins
Healthy chocolate zucchini muffins are gluten-free, vegan, and packed with protein. These double chocolate zucchini protein muffins are naturally sweetened and taste so decadent!
Ingredients
dry ingredients
- 1 cup rolled oats (ground into flour)
- 1 1/4 cup almond flour
- 1/4 cup cacao powder
- 1/2 cup chocolate protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
wet ingredients
- 3 tbsp ground flax (for flax eggs)
- 7 tbsp water (for flax eggs)
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 zucchini chopped
Instructions
- Preheat oven to 400 degrees
- Make 3 flax eggs by mixing 3 tablespoons of ground flax with 1/2 cup of water and let thicken for 10 minutes
- Prep your oats by making them into flour in a blender. Blend 1 cup of oats to form a fine flour
- In a medium bowl mix almond flour, oat flour, cacao, protein, salt, baking soda, and baking powder
- Melt coconut oil
- Add chopped zucchini to a blender with milk and blend until a smooth consistency
- Mix flax eggs, coconut oil, maple syrup, milk, vanilla extract, and zucchini milk in a medium bowl
- Fold the wet ingredients into the dry ingredients
- Stir in chocolate chips
- Pour muffin batter into 12 muffins cups sprayed with nonstick cooking spray or use muffin liners
- Add a few extra chocolate chips to the tops of muffins
- Bake muffins for 22-25 minutes
Notes
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