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CHOCOLATE ZUCCHINI PROTEIN MUFFINS (grain-free)

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CHOCOLATE ZUCCHINI PROTEIN MUFFINS MADE WITH COLLAGEN, TAHINI AND LILY’S SWEETS CHOCOLATE CHIPS

CHOCOLATE ZUCCHINI PROTEIN MUFFINS MADE WITH COLLAGEN, TAHINI AND LILY’S SWEETS CHOCOLATE CHIPS

These decadent chocolatey muffins were a total hit with my family.  And I’m certainly not complaining — they’re super easy to make and packed with veggies, disease-fighting antioxidants, fibre, healthy fats and protein.

This recipe makes about 15 muffins. However, I typically use one standard muffin tin plus 2 small ramekins.

Ingredients:

  • 2 eggs (or substitute flax eggs)

  • 1/2 cup water

  • 3 Tbsp avocado oil or melted coconut oil

  • 2 tsp pure vanilla extract

  • 1 cup (packed) grated raw zucchini, most of moisture squeezed out

  • 1/4 cup natural almond butter or tahini

  • 1/4 cup Further Food collagen peptides or Nuzest Clean Lean Just Natural, Smooth Vanilla, or Rich Chocolate protein powder

  • 1 box Simple Mills Chocolate Muffin & Cake mix

  • optional: 1/2 cup mini dark chocolate chips (such as Lily’s Sweets sugar free chips)

MUFFIN TOPPED WITH TAHINI AND CHOCOLATE CHIPS

MUFFIN TOPPED WITH TAHINI AND CHOCOLATE CHIPS

.Directions:

  1. Preheat oven 350F. Line muffin tin with silicone or paper liners or lightly grease.

  2. In a medium bowl, whisk together eggs, water, oil, and vanilla. Stir in zucchini and almond butter or tahini.

  3. Add collagen/protein and muffin mix and stir well to combine.

  4. Spoon batter into prepared tin, filling each muffin cup to approximately 3/4 full.

  5. Bake 20 to 25 min, or until toothpick inserted in centre comes out clean.

  6. Remove from oven and cool before serving. Enjoy as is or top with nut butter, tahini, chocolate chips, or icing as desired.

Chocolate Zucchini Protein Muffins can be stored in an airtight container in the fridge for 5 days or frozen for up to one month.


Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

Ingredients:

  • 1 c well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • pure stevia (or sweetener of choice) to sweeten as desired

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Use immediately or refrigerate until ready to spread on cooled muffins.

CHOCOLATE ZUCCHINI PROTEIN MUFFINS MADE WITH ALMOND BUTTER AND TOPPED WITH COCONUT ICING

CHOCOLATE ZUCCHINI PROTEIN MUFFINS MADE WITH ALMOND BUTTER AND TOPPED WITH COCONUT ICING