CHOCOLATE ZUCCHINI BREAKFAST MUFFINS

 

 

 

 

 

 

 

 

 

Makes about 12 muffins

Ingredients:

• 1 cup coconut sugar
• 1/2 cup coconut oil
• 2 large eggs
• 2 teaspoons organic vanilla
• 1 1/2 cups cassava flour
• 3/4 cup cocoa powder (I like this brand)
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups shredded zucchini (or about 2 medium-sized)
• 1/2 cup pumpkin seeds (optional for topping – substitute walnuts or pecans if you prefer)

Directions:

1. Preheat your oven to 350 degrees F.
2. Lightly grease your muffin tin (or use some parchment cupcake liners)
3. In a large mixing bowl, mix together the sugar and coconut oil on medium-low speed until creamy (about 30-60 seconds).
4. Add eggs and vanilla, mixing on low until just blended.
5. In a medium mixing bowl, stir together your dry ingredients (flour, cocoa powder, baking powder and salt).
6. Slowly add the dry ingredients into your egg mixture and mix on low until just moistened.
7. Add shredded zucchini and fold in until it’s evenly mixed.
8. Fill muffin tin cups about 2/3 full with batter. Sprinkle pumpkin seeds on top.
9. Bake for 22-25 minutes.
10. 10.Allow to cool completely before eating (overnight if possible).

Storage: Store in an airtight container on the counter and they’ll last about 3 days (if you don’t eat them by then – ha!). If you expect to store them up to a week, I recommend refrigerating them. You can also double or triple this batch and freeze the extras for many breakfasts to come.