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Double Chocolate Zucchini Blender Muffins

Author Rachael DeVaux

Ingredients

  • 2.5 cups zucchini, chopped (no need to peel)
  • 1 cup gluten-free flour mix (we used Bob's Red Mill Paleo flour)
  • 2 pasture-raised eggs
  • 1/3 cup cacao powder
  • 1/3 cup creamy peanut butter (+ more for drizzling!)
  • 1/3 cup applesauce
  • 1/4 cup honey (or sub maple syrup)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp flakey sea salt
  • 3/4 cup dairy-free chocolate chunks, plus more for topping

Instructions

  • Preheat oven to 350 degrees F and spray or line your muffin tins. This recipe makes 12 muffins.
  • Add your zucchini to a blender and blend until minced.
  • Add the remaining ingredients, except for the chocolate chunks, and blend until just combined.
  • Stir in the chocolate chunks and add the batter to the muffin tin.
  • Bake for 20 minutes. Remove from the oven and let cool for at least 45 minutes.
  • Top with creamy peanut butter and flakey sea salt. Enjoy!