Double Chocolate Zucchini Blender Muffins
Cook + Total Times include 20 minutes of baking + 45 minutes for muffins to cool after baking.These Double Chocolate Zucchini Blender Muffins are a decadently delicious reminder that zucchini can and should belong in baked goods. A gluten-free, dairy-free, refined sugar-free muffin you'll equally enjoy for breakfast and dessert!
Servings 12 muffins
Equipment
- Blender
- muffin tin + liners
Ingredients
- 2 1/2 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 plus more for topping
- 1/3 cup applesauce
- 1/4 cup honey or sub maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon flakey sea salt plus more for topping
- 3/4 cup dairy-free chocolate chunks plus more for topping, we used @enjoylifefoods chunks
- Optional: 1/4 cup unflavored collagen peptides
Instructions
- Preheat oven to 350 degrees F and spray or line your muffin tins. This recipe will make 12 muffins.
- Add your chopped zucchini to a blender, and blend until minced.
- Add the remaining ingredients (including collagen peptides, if using), except for the chocolate chunks, and blend until just combined.
- Stir in the chocolate chunks, then 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!
To Store:
- Store muffins, covered, on the counter for the first day or two, then move to the fridge, covered, for up to 3 days.