Recipe from Tried and Tasty.
How can a chocolate muffin be healthy? Well I'm not sure, but of the three, I think this one may be the healthiest. Believe it or not, they're tasty too!
What you'll need
Slightly less than 1/3 cup honey
Slightly less than 1/4 cup molasses
1/4 cup coconut oil, softened or melted
1 egg, plus two egg whites
1 banana, well mashed
3/4 cup plain yogurt
1 tsp vanilla
2 medium zucchini, grated (about 2 cups)
2 cups whole wheat flour
1/4 cup ground flaxseed
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/4 cup mini chocolate chips
How to
1. Preheat oven to 375°F. Prepare a 12 cup muffin tin with paper liners.
2. Squeeze out any excess moisture from the shredded zucchini. In a stand mixture, mix together the wet ingredients, including the zucchini.
3. In a separate bowl, mix together the flour, flaxseed, cocoa powder, salt, baking soda, and cinnamon. Slowly add the flour mixture to the wet mixture and mix until well combined.
4. Add the chocolate chips and stir just until incorporated.
5. Divide the batter equally among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
2. Squeeze out any excess moisture from the shredded zucchini. In a stand mixture, mix together the wet ingredients, including the zucchini.
3. In a separate bowl, mix together the flour, flaxseed, cocoa powder, salt, baking soda, and cinnamon. Slowly add the flour mixture to the wet mixture and mix until well combined.
4. Add the chocolate chips and stir just until incorporated.
5. Divide the batter equally among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
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