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Chocolate Zucchini Muffins Recipe

Print Recipe
Course Breakfast, Sweets

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

Recipe makes 6 servings ( 1 serving = 1 muffin)