Chocolate Zucchini Coconut Muffins
These rich chocolate moist muffins are sweeten with coconut that can make for a great guilty-free snack.
Servings: 12
Calories: 215kcal
Equipment
- muffin tin
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup spelt flour ( or 2 cups all-purpose)
- 3/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup cocoa powder
- 1 egg, beaten
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 3/4 cup 2% organic milk (can substitute for almond or coconut milk)
- 11/4 cup zucchini, finely shredded
- 1/2 cup shredded coconut
Instructions
- Preheat oven 350°F. Line a 12 cup muffin tin with unbleached paper liners.
- In large bowl, combine flours, sugar, baking powder, baking soda, salt and cocoa powder.
- Combine egg, vanilla, vegetable oil, and milk in a medium bowl. Stir the milk mixture into the dry ingredients just until moistened.
- Fold in the zucchini and coconut with a spatula until evenly distributed. Do not overmix. Using an ice cream scooper, scoop batter into the muffin cups until full.
- Bake 22-25 minutes. Allow muffins to cool for about 5 minutes and transfer to a wire rack.
- Serve warm and enjoy!
Notes
Muffins can be stored into the freezer up to 6 months in a sealed container. Store in the refrigerator up to a week in a container with a lid.
Nutrition
Calories: 215kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 225mg | Potassium: 202mg | Fiber: 2g | Sugar: 8g | Vitamin A: 159IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg