I love muffins. I know, what a surprise. But who doesn’t enjoy a good muffin? Unfortunately, most muffins are loaded with calories and it is a challenge to fit a store-bought muffin into my macros. Luckily I was able to steal a zucchini from my parents’ garden last weekend and have found a few recipes I threw together and altered to my liking.
* To no avail, I always mess something up when I bake, and the mistake I made this time was not squeezing out the shredded zucchini. In my defense, the recipe said nothing about this but I realized the importance of this step once my batter became too liquidy–seriously, how is liquidy not a word? So since I needed to thicken the batter, I doubled up the oats, cocoa powder, and added in the flax seed.
Chocolate Zucchini Muffins
- 1 Medium sized zucchini shredded (I used half of a large one–i mean large)
- 2 eggs, 2 egg whites
- 1/4c. peanut butter (I used Smucker’s Natural reduced fat)
- 1c. oat flour (I blend oats in coffee grinder)
- 1c. cocoa powder
- 1/4c. ground flax seed
- 1/2c. trivia or sweetener of your choice
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. pumpkin spice
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
(If you squeeze zucchini dry, only use 1/2c. oats, 1/4c. cocoa powder, and eliminate flax seed)
Heat oven at 375 degrees. Add all ingredients into a large bowl and mix. Spray a muffin tin and add batter. Cook for about 30 minutes. Makes 12 muffins.
Macros: (averages based on my ingredients)
- Fat- 5.3
- Carbs- 13.75
- Protein- 5.7