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Double Chocolate Muffins Recipe

Prep: 10 min
Cook: 25 min
Total: 35 min

Ingredients

Makes 8 large muffins

  • Dry 
    • 1 1/4 cup oat flour 
    • 2 scoops chocolate isolate whey (I used MAN Sports Clean Protein – Chocolate)
    • 1/3 cup cacao or 60%+ dark chocolate powder 
    • 1 tsp salt 
    • 1 tsp baking soda 
  • Wet
    • 2 eggs 
    • 1/8 cup coconut oil (melted) 
    • 1/3 cup coconut sugar 
    • 1/2 cup 2% Greek yogurt 
    • 1/2 cup unsweetened applesauce 
  • 1 cup grated zucchini (squeezed) 
  • 1/3 cup 60%+ dark chocolate chips/nibs 
  • 1/4 cup unsweetened almond milk 
  • Garnish (optional) 
    • 1 or 2 dark chocolate chips/nibs on top of each muffin 
    • Swerve zero calorie confection sugar

Steps

Step 1

Set oven to 350F.

Step 2

Grate a medium zucchini until you can fill about 1 cup with the shavings. Wrap the zucchini in a cloth towel (or cheesecloth) and squeeze the water out of it. Set it aside.

Step 3

Mix together the dry ingredients in a large bowl.

Step 4

Then, beat eggs, coconut oil and coconut sugar together in a separate bowl. Add the remaining listed wet ingredients and stir/fold everything together.

Step 5

Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter.

Step 6

Fold in grated zucchini, chocolate chips and almond milk (add more tablespoons of almond milk if the batter is too thick).

Step 7

Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the molds. If desired, add 1 or 2 chocolate nibs on top of each muffin.

Step 8

Bake between 22 and 25 minutes, or until you can pierce the muffin with a toothpick and it comes out clean.