Healthy Chocolate Muffins

I'm so excited to share these fluffy and delicious healthy chocolate muffins with you. They're naturally sweetened with maple syrup, dairy free, nut free and egg free. I've subbed the cocoa with carob powder (a caffeine-free alternative to cocoa) and added in zucchini for extra nutrients and moisture. 

I've made them into mini muffins (for my littles hands) but you can make them into regular size muffins or a l0af. Just adjust you cooking time to 20-30 minutes for regular muffins and 50-60 minutes for the loaf. 

I hope you love them!
​

INGREDIENTS

• 1/3 cup melted coconut oil
• 1/2 cup maple syrup 
• 2 flax eggs -(2 tbls flaxseed meal & 5 tbls water) ***Or sub with eggs ***
• 1/2 cup water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine-grain sea salt
• 1 cup grated zucchini (squeeze out as much moisture as you can before using)
• 1 1/2 cups flour (I use 1/2 regular and 1/2 whole wheat flour)
• 1/4 cup carob powder (or cocoa powder)
• 1/2 cup semi sweet chocolate chips or carob chips

 

1. Preheat the oven to 325°F (165°C) Grease mini muffin tin with coconut oil or line with muffin cups.
2. Prepare your flax eggs: In a small bowl, mix 2 tbls flaxseed meal with 5 tbls water. Set aside and let rest 5 minutes.
3. In a large bowl, mix the coconut oil and maple syrup together with a whisk. Add the flax eggs, water and vanilla and mix again.
4. Sprinkle in the baking soda, cinnamon and salt and mix again
5. Using a spoon, stir in the zucchini. Then add the flour and carob powder and carefully stir just until combined. 
6. Divide the batter evenly between the muffin cups and bake muffins for 12 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Let muffins cool in pan for 5-10 minutes then transfer to a while rack to cool completely. Store muffins in an air-tight container lined with paper towels (top and bottom) at room temperature for 2 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Freeze any leftover muffins for up to 3 months.

NOTES
Recipe adapted from my  Chocolate Banana Mini Muffins, with reference to
Cookie & Kate.