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Dark Chocolate Zucchini Muffins

Dark Chocolate Zucchini Muffins – FULL CAL

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Course: Breakfast
Keyword: Week 5
Cooking Method: Oven
Recipe Type: Batch Cook, Bread, Quick Recipes
Servings: 4 servings
Calories: 210kcal

Ingredients

  • 1 cup zucchini grated
  • 2/3 cup unsweetened almond milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup Swerve
  • 2 tbsp raw cacao nibs
  • 3 tbsp coconut oil melted
  • 2 eggs
  • 1 tsp baking powder
  • 1/8 tsp sea salt

Instructions

  • PREHEAT oven to 325 degrees and line 8 muffin tins with paper liners. Squeeze excess moisture out of grated zucchini using paper towel.
  • IN a small bowl, combine coconut flour, cocoa powder, Swerve, baking powder and sea salt. In a separate larger mixing bowl, beat eggs and stir in almond milk and coconut oil.
  • GRADUALLY stir in dry ingredients until well blended. Stir in zucchini and cacao nibs. Use a 1/3 cup measuring scoop pour batter into tins.
  • BAKE 30 minutes.

Notes

Yields 8 muffins.

Nutrition

Calories: 210kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Fiber: 7g | Net Carbs: 3g
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