Chocolate Zucchini Oat & Flaxseed Muffins
Healthy chocolate zucchini muffins made with oat flour and ground flaxseeds making them full of vitamins, minerals and antioxidants while being gluten-free!
Servings: 14
Ingredients
- 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
- 1/2 teaspoon of salt
- 1/3 cup of honey
- 1 cup of unsweetened vanilla almond milk
- 2 large eggs
- 4 tablespoons of butter, melted
- 3 tablespoons of brown sugar
- 2 teaspoons of vanilla extract
- 1 cup of zucchini, shredded
- 3/4 cup of dark chocolate chips or chunks
Instructions
- Preheat your oven to 350 degrees
- Shred a medium zucchini and transfer into a paper towel lined bowl. Set aside for now.
- 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.
- 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.
- 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.
- Line a standard cupcake tin and fill each cavity almost full.
- 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.
- Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.