Sometimes in life we just need a sweet treat, a chocolate fix and to spoil ourselves
When it comes to sweet treats, I take the same approach as I do to all the other food I eat; I am actively building my health and so how can I add in more nutrition?
These Chocolate Zucchini Muffins are easy on our digestion because they are gluten and wheat free.
Instead of empty calories from refined carbs almond flour provides us with protein, vitamin E, antioxidant rich healthy fats and fibre.Raw cacao is packed with magnesium, our relaxation mineral, iron and anti-oxidants. Cacao also boosts the level of our feel good neurotransmitter, serotonin in our brains. Yes! it is true, chocolate makes us feel happy! Trust your body ladies.
In place of blood sugar spiking refined sugar, these muffins are sweetened with maple syrup which contains the B group fo vitamins to support our nervous system and boost our energy. Maple syrup is also rich in chromium which helps the body to process sugar in our diet. Nature is smart that way.
Olive oil is rich in heart healthy mono-saturated fats which help to prevent atherosclerosis and eggs further boost the protein value of this muffin.
But the absolute beauty of this recipe is the addition of zucchini.
Every sweet treat should contain a vegetable!
Here in North America and Canada the majority of us are deficient in one food group; and that is fibre.
The addition of zucchini helps to provide us with one of our 7-10 portions of vegetable a day and also makes for a deliciously moist and tender muffin.
Quick and easy to make and packed with real foods and nutrition, these muffins are the kind of sweetness that we should be choosing when we want to indulge.
You may find you enjoy these muffins as much as my Sugar free Grain Free Brownies
Ingredients
1 1/4 cup almond flour
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 tablespoons olive oil
1/4 cup plus 1 tablespoon maple syrup
1 tablespoon vanilla
1 cup grated zucchini
1/3 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F, 180°C, or gas mark 4
Place muffin cases into a muffin pan or grease muffin pan throughly with olive oil
Add the almond flour, cocoa, baking soda, and salt to a bowl and stir to combine
Add the grated zucchini and chocolate chips if using and stir through the dry ingredients
Add the eggs, oil, maple syrup, vanilla, and grated zucchini to another bowl and whisk to combine
Add the wet ingredients to the dry and stir gently to combine
Fill each of the muffin cases and place in the oven for 20 minutes or until the muffins spring back when touched.