Description
These Double Chocolate Zucchini Muffins are deliciously gluten-free, mega flavorful and entirely made in a blender!
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 3 Tablespoons Cacao Powder
- 2 Tablespoons Cacao Nibs (optional)
- 1 teaspoon Baking Powder
- Pinch Sea Salt
- 2 cups Packed Zucchini, Shredded
- 3 Eggs
- ½ cups Honey Or Maple Syrup
- 2 Tablespoons Olive Oil
- ⅓ cups Chocolate Chips
Preparation
Preheat oven to 350ºF. Place 7-8 large muffin cups on a cookie sheet or spray muffin pan and set aside
Add rolled oats to a high power blender and work it for about a minute or until the oats turn into fine grains. Add remaining dry ingredients and blend to combine, 30–45 seconds.
Add liquids, including zucchini and blend for 1–2 minutes until batter is uniform. Don’t overwork it!
Pour batter into muffin cups or muffin pan, about ¾ full. Sprinkle with chocolate chips. Bake for 20–25 minutes. Insert toothpick in the center of the muffin; if it comes out clean, it’s done. Let cool before serving.
