Healthy Whole Wheat Chocolate Zucchini Muffins
Serves 910 mins prep25 mins cook
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.
0 servings
What you need
Instructions
1 Preheat oven to 350°F, line a 9-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray. 2 Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible. 3 In a large bowl, whisk together egg, coconut oil and vanilla until combined. 4 Add almond milk, yogurt, zucchini and whisk again. 5 In a medium bowl, combine whole wheat pastry flour, cacao or cocoa powder, stevia sweetener and baking powder. 6 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. 7 Divide the batter among muffin cups, about ¾ way to the top. 8 Bake for about 25 minutes or until a toothpick inserted into center comes out dry. 9 Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.View original recipe