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–+ servings

Chocolate Zucchini Coconut Muffins

These rich chocolate moist muffins are sweeten with coconut that can make for a great guilty-free snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack
Calories: 215
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • muffin tin

Method
 

  1. Preheat oven 350°F. Line a 12 cup muffin tin with unbleached paper liners.
  2. In large bowl, combine flours, sugar, baking powder, baking soda, salt and cocoa powder.
  3. Combine egg, vanilla, vegetable oil, and milk in a medium bowl. Stir the milk mixture into the dry ingredients just until moistened.
  4. 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.  
  5. Bake 22-25 minutes.  Allow muffins to cool for about 5 minutes and transfer to a wire rack.
  6. Serve warm and enjoy!

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 10gTrans Fat: 1gCholesterol: 14mgSodium: 225mgPotassium: 202mgFiber: 2gSugar: 8gVitamin A: 159IUVitamin C: 10mgCalcium: 34mgIron: 1mg

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. 

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