halfbakedharvest4.2
Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
I know these look like chocolate heaven (cause they are!), but they are actually full of all healthy ingredients. Double fist pump, please.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
2
Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit ⏱️ 10 minutes.
shredded zucchini (about 1 large or 2 small zucchini)1 cup
3
Meanwhile, combine the buckwheat flour, coconut flour, cacao or cocoa powder, baking soda and salt in a large mixing bowl. In a small bowl wisk together the honey, coconut oil, vanilla, eggs and buttermilk. Stir in the shredded zucchini. Add the wet to the dry and mix until just combined. It is ok if there are still some clumps. Stir in the the chopped chocolate.
baking soda1 teaspooncup coconut oil (melted)1/3coconut oil1 teaspooneggs2shredded zucchini (about 1 large or 2 small zucchini)1 cup
4
Divide the batter among the prepared muffin cups. In the same small bowl, stir together the buckwheat groats, maple syrup, coconut oil and a small pinch of salt. Sprinkle the mix overtop of the muffins.
cup coconut oil (melted)1/3coconut oil1 teaspoon
5
Place in the oven and bake for ⏱️ 20-25 minutes or until a toothpick inserted into the center comes out clean. When the muffins come out of the oven, I like to sprinkle them with a little chopped chocolate and serve them warm.
Nutrition Facts
calories
248 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
5 g
sugar Content
12 g
sodium Content
180 mg
protein Content
5 g
cholesterol Content
29 mg
carbohydrate Content
28 g
saturated Fat Content
9 g
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