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PlateZero Official

Chocolate Pumpkin Zucchini Muffins

DRY INGREDIENTS

white whole wheat flour

coconut sugar

shredded zucchini (moisture removed)

baking soda

salt

cocoa powder

semi-sweet chocolate chips

WET INGREDIENTS

large eggs

maple syrup

unsweetened almond milk, separated (3/4 cup and 1/4 cup)

unsweetened pumpkin puree

coconut oil, melted

First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.

Next, place dry ingredients (except for the cocoa powder and chocolate chips) into a medium bowl  and mix.

Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, 3/4 cup almond milk, and pumpkin puree and mix again.

Add dry ingredients to wet ingredients and mix. Then, add in melted coconut oil and mix again.

Remove 1/2 cup of muffin batter without cocoa powder from the bowl. Set it aside for later.

Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Mix well until combined.

Fill each muffin cup about 3/4 of the way full with the chocolate batter. Then, scoop 1 teaspoon of the non-chocolate muffin batter on top of each muffin.

Take a toothpick or knife and swirl the two layers together.

Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.

Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

Freeze leftovers First, let the muffins cool completely. Then, place muffins on a baking sheet and place the baking sheet into the freezer. Freeze for at least 2 hours. Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.  Write “Chocolate Pumpkin Zucchini Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.