Chocolate Zucchini Oat & Flaxseed Muffins
Serves 1410 mins prep20 mins cook
Healthy chocolate zucchini muffins made with oat flour and ground flaxseeds making them full of vitamins, minerals and antioxidants while being gluten-free!
0 servings
What you need
Instructions
0 Preheat your oven to 350 degrees 1 Shred a medium zucchini and transfer into a paper towel lined bowl. Set aside for now. 2 In a large bowl, whisk 1 cup of almond milk with 1/3 cup of honey, 2 large eggs, 4 tablespoons of melted butter, 3 tablespoons of brown sugar and 2 teaspoons of vanilla extract. 3 In a separate bowl, combine 1 cup of oat flour, 1/4 cup of ground flaxseeds, 1/4 cup of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and add this mixture to the almond milk mixture. 4 Use the paper towels to squeeze any excess moisture from the shredded zucchini and add it into the batter along with 3/4 cup of dark chocolate chips or chunks. Mix until fully combined. 5 Line a standard cupcake tin and fill each cavity almost full. 6 Bake the muffins in a 350 degree oven for 18-22 minutes or until they feel lightly set and the tops no longer look wet. Do not overbake as they will continue to set as they cool. 7 Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.View original recipe