Healthy Chocolate Zucchini Muffins
These healthy chocolate zucchini muffins are the best healthy muffins with zucchini you'll ever taste! Quick and easy to make, they're gluten-free and packed with nutrition while delivering rich chocolatey goodness.
Ingredients
- 2 cups grated zucchini, squeezed of excess liquid (you can substitute carrots for half)
- 1 cup pumpkin seed butter (or sunflower seed butter)
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/4 cup pasteurized honey
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup old-fashioned oats or oat flour
- 1/4 cup chia seeds
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 375°F. Lightly spray two 12-cup muffin tins with nonstick spray and set aside.
- In a blender, combine all ingredients except for the grated zucchini and chocolate chips. Blend on high until the mixture is smooth and creamy.
- Fold in the zucchini and chocolate chips. You can do this directly in the blender pitcher or transfer the batter to a bowl for easier mixing.
- Divide the batter evenly among the 24 muffin cups, filling each about 2/3 full.
- Bake for 15 minutes. Check for doneness by pressing down gently on the tops—fully cooked muffins will bounce back. If needed, bake for an additional 3-4 minutes.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.