Chocolate Zucchini Muffins

May 15, 2019

When you are craving chocolate and baked goods, why not have a muffin with a healthier flare. These muffins are gluten-free, sugar-free and plant-based. I had read that tofu makes a muffin fluffier and less dry, so I decided to create a recipe to see how it worked. I used bananas and applesauce to sweeten it.

Chocolate Zucchini Muffins 

Makes: 12 muffins

Ingredients 

  • 2 zucchinis, shredded
  • 2 bananas, mashed
  • 8 oz tofu, soften
  • 2/3 cup applesauce
  • 1 tsp vanilla
  • 2 cups almond flour
  • 3 tsp baking powder
  • 1/3 cup cacao powder
  • 2 tsp shredded coconut
  • 2 tsp hemp hearts

Instructions

  • Preheat oven to 400 degrees (Fahrenheit)
  • Mix wet and dry ingredients in separate bowls, then combine well.
  • Oil muffin tin with either avocado oil spray or coconut oil.
  • Use a spoon to put the batter into muffin tins
  • Bake for 35 minutes or until cooked through the middle (test by toothpick)

About the Author

Natalie D’Addario

Nutrition Coach Holistic Nutrition (auto-immune & gut health) Nutrition Holistic and Sports Nutrition Holistic Health Coach Holistic Health and Wellness

BURLINGTON

Foodie, Lover of Knowledge & Understanding. Finding what makes me excited.

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Healthy Body • Healthy Mind • Healthy Spirit

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