I often laugh at myself whenever I post my complete meals because it looks like I just walked through a buffet because my meal combinations are so random!
Just for lunch today, I had leftover chicken breast that we made on the grill for dinner last, a sliced bell pepper (orange bell pepper to be exact – my favorite:) with hummus and toast topped with natural peanut butter.
My meals make no sense, but it’s one of the things I like the most about the Eat Your Way Lean Meal Plan… the food plate sections allow us to create healthy meals, portions and combinations while incorporating all the types of foods we love and crave… even at one time lol!
These muffins totally fit into the meal mayhem. They satisfy all food plate section except protein, so I’ve actually been enjoying them for breakfast with just a simply protein shake for mornings when I’m a little bit *lazy* or on-the-go.
They taste like dessert and I love that they last all week (or half the week if you’re like me and eat 2 a day hehe)
I N G R E D I E N T S
1 ripe banana, roughly chopped
1 egg
½ cup smooth almond or peanut butter
¼ cup organic honey or maple syrup
2 tablespoons ground golden flaxseed meal
2 tablespoons unsweetened dark cocoa powder
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon ground sea salt
1 cup shredded zucchini, squeezed dry
½ cup very dark chocolate chips
I N S T R U C T I O N S
Preheat oven to 350 degrees.
Preheat oven to 375.
Fit 6 muffin cups in a cupcake pan.
Place the banana, egg, almond or peanut butter, honey, flaxseed, cocoa powder, vanilla, cinnamon, baking soda, and salt in a blender. Blend until smooth and frothy.
Mix the zucchini and chocolate chips in by hand.
Fill each muffin cup ¾-full with the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins completely cool in pan, and store in an air-tight container or resealable plastic bag for up to 5 days.
Recipe makes 6 servings
1 serving = 1 muffin
Chocolate Zucchini Muffins Recipe
Ingredients
- 1 ripe banana, roughly chopped
- 1 egg
- 1/2 cup smooth almond or peanut butter
- 1/4 cup organic honey or maple syrup
- 2 tbsp ground golden flaxseed meal
- 2 tbsp unsweetened dark cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground sea salt
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup very dark chocolate chips
Instructions
- Preheat oven to 350 degrees
- Fit 6 muffin cups in a cupcake pan.
- Place the banana, egg, almond or peanut butter, honey, flaxseed, cocoa powder, vanilla, cinnamon, baking soda, and salt in a blender. Blend until smooth and frothy.
- Mix the zucchini and chocolate chips in by hand.
- Fill each muffin cup ¾-full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins completely cool in pan, and store in an air-tight container or resealable plastic bag for up to 5 days.
Notes
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