These decadent chocolatey muffins were a total hit with my family. And I’m certainly not complaining — they’re super easy to make and packed with veggies, disease-fighting antioxidants, fibre, healthy fats and protein.
This recipe makes about 15 muffins. However, I typically use one standard muffin tin plus 2 small ramekins.
2 eggs (or substitute flax eggs)
1/2 cup water
3 Tbsp avocado oil or melted coconut oil
2 tsp pure vanilla extract
1 cup (packed) grated raw zucchini, most of moisture squeezed out
1/4 cup natural almond butter or tahini
1 box Simple Mills chocolate muffin & cake mix
optional: 1/2 cup mini dark chocolate chips (such as Lily’s Sweets sugar free chips)
Preheat oven 350F. Line muffin tin with silicone or paper liners or lightly grease.
In a medium bowl, whisk together eggs, water, oil, and vanilla. Stir in zucchini and almond butter or tahini.
Add collagen/protein and muffin mix and stir well to combine.
Spoon batter into prepared tin, filling each muffin cup to approximately 3/4 full.
Bake 20 to 25 min, or until toothpick inserted in centre comes out clean.
Remove from oven and cool before serving. Enjoy as is or top with nut butter, tahini, chocolate chips, or icing as desired.
Chocolate Zucchini Protein Muffins can be stored in an airtight container in the fridge for 5 days or frozen for up to one month.
Vegan Vanilla Coconut Icing
This recipe requires coconut cream. If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk. The liquid can be reserved and used later (perhaps in a tasty smoothie!).
1 c well-chilled coconut cream
1 tsp pure vanilla extract
pure stevia (or sweetener of choice) to sweeten as desired
Put the cold coconut cream, vanilla, and sweetener into a bowl. Beat until smooth. Use immediately or refrigerate until ready to spread on cooled muffins.