These Chocolate Zucchini Protein Muffins are a great grab and go breakfast!
They have that zucchini, sneaky veggie hidden inside, that I promise you’d never detect was in there 😉 It keeps these muffins nice and moist!
They are also loaded with healthy fats and protein to help both you, and your kids, feel fuller longer and stay focused at work or school.
To make these muffins, I used this silicone muffin pan (such easy cleanup and storage).
If you have the freezer space, you can even double this recipe to save on meal prepping time in the future.
- 1 large zucchini (1 cup shredded, measure after squeezing the liquid out – see directions)
- 1 cup almond butter or Sunbutter
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup cacao powder
- 1/3-1/2 cup maple syrup (depending how sweet you want them)
- 1/2 teaspoon baking soda
- 2 tablespoons coconut flour
- Pinch sea salt
- 1/4 cup chocolate chips (optional)
Pre-heat oven to 350 degrees.
Grease a 12-cup muffin pan with cooking spray or coconut oil.
Use the small holes on a box grater to shred the zucchini. Place the shredded
zucchini in the center of a clean dish towel and squeeze out as much water
possible, then measure out 1 cup worth.
In a large bowl, combine the almond butter, eggs, milk, syrup, and vanilla extract. Mix until well incorporated.
Add in the cacao powder, salt, baking soda, chocolate chips (if using) and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini. It will be pretty thick!
Pour (or scoop, I used an ice cream scoop for this) the batter in each muffin cup, about 3/4 the way to the top. Top each with 5-6 chocolate chips if you'd like.
Bake for 20 minutes or until cooked through. Cool and store in fridge.