Sunday, April 8, 2018

Gluten-Free Chocolate Zucchini Collagen Muffins

I was reluctant to bake with zucchini for the longest time.  I have always heard how watery and difficult to work with it can be.  And then I decided to try anyways to branch out and sneak in more veggies into my kiddos' meals.  These muffins were a pleasant surprise on a lot of fronts.  They are well-balanced, not high in sugar (I skipped the chocolate chips) and they have just the right amount of cover up from the cocoa powder so the kiddos won't pick up on the zucchini unless I tell them.  Cocoa powder can really save the day!

Here is the recipe I used:
1 cup almond flour
1/4 cup garbanzo flour
2 scoops collagen powder
1/4 cup coconut sugar
2 tbsp cocoa
2 tsp cinnamon
1 cup shredded zucchini (about 1 medium zucchini)
1 tsp baking soda
2 tsp baking powder
1/4tsp salt
2 eggs
2 tsp vanilla
I mixed the dry and wet ingredients separately and then combined them.  This mix is enough for 6 large muffins.  I baked the muffins for 20 min at 350F.  The muffins are moist and flavorful-  a pleasant surprise since they have zucchini in them!


Here is the nutritional info for these muffins!

Not bad don't you think?  I would serve them with some fruit on the side.  You can probably lower the amount of coconut sugar in them if you want to.

I hope you enjoyed this post.  Thank you for reading!

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