Zucchini Chocolate Chip Muffins
This recipe is super easy, healthy and taste's amazing. I made my plan for my food today for the week and I realized I needed some more carbs for today so I thought I would use up my zucchini in the fridge and make this recipe.
I use a lot of oat flour and almond flour recipes these days. I buy the almond flour from Costco, but I make my own oat flour. I use a lot of oats so I always have some on hand. All you do is dump them into your food processor or blender and voila, oat flour. I even keep the original bag and just dump the extra back in there.
I really like adding yogurt to my muffin recipes because 1) I can add some protein in super easy 2) it makes them really moist and I like that. Just be cautious it doesn't make your batter too liquidy. The consistency should look like this photo below. I meant to grab my greek yogurt but instead I grabbed my daughters yogurt. lol
Recipe
- 1 to 1.5 grated zucchini (do not drain the liquid)
- 1 cup cane sugar (if you have regular white sugar use 3/4 cup)
- 1 small greek yogurt container or 1/2 cup
- 2 cups oat flour
- 1/2 cup coconut oil (melted)
- 2 eggs
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- sprinkle of salt
- 2 tsp cinnamon (I love cinnamon)
- 1/2 cup grated apples (I used stewed apples because that is what I had)
- 1/4 cup chocolate chips (try and use dairy and sugar free if you can, if not dark chocolate)
Instructions
Heat the oven at 350 degrees. I like using
silicone baking muffin cups because they are so easy to clean and they don't stick. or the individual ones you can add to your own
muffin cups. These are reusable. Whisk all the wet ingredients together first then add the dry. Blend well then add them to your muffin cups.
This is about 52 g of carbs, 4 g of fiber, 14 g of fat, 7 g of protein. To increase your fiber add one scoop doTERRA fiber. To increase your protein add 1 scoop FasterWay Vanilla Protein Powder. Comment below for the links.
Enjoy! Let me know how you like them.
xoxo
Lisa