With fall arriving, I was craving something chocolatey and warming so developed this yummy (but healthy!) power muffin.
My Mom's garden was exploding with zucchini's so I took a few to start experimenting with. Zucchini is awesome to add to almost any muffin or cake recipe because its flavour is very mild, but adds volume and moisture for very little calories!
I've been eating these muffins for pre-workout, snacks or even dessert lately. Love me some chilli-chocolate! If you have never tried the combination, keep an open mind... First you taste the chocolate and cinnamon, followed by a warming kick (thanks to the red-chili flakes). You gotta try 'em!
Recipe: Makes 12 large muffins
- 3/4 cup oat flour
- ¾ cup coconut flour
- 1/3 cup cocoa powder
- 1/2 tbsp baking powder
- 1 tsp baking soda
- ½ tsp red chili flakes (ground or blended)
- 1 ½ tsp cinnamon
- 1 ½ cups grated zucchini
- 1/3 cup coconut oil (melted)
- ½ ripe banana, mashed
- 3 eggs, beaten
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- ¼ cup miniature dark chocolate chips (optional)
Preheat oven to 350 degrees Fahrenheit and line or oil a muffin pan. In a bowl, mix the oat flour, coconut flour, cocoa powder, baking powder, baking soda, chili flakes and cinnamon. Set aside. In a separate bowl, mix the zucchini, coconut oil, banana, eggs, maple syrup, and vanilla. Slowly add they dry mixture to the wet mixture. Mix in the chocolate chips if desired and pour evenly into a muffin pan.
Bake for 20-25 minutes, or until a toothpick is inserted and removed clean.