Chocolate Zucchini Muffins (Healthy & Divine)

I have been baking muffins a lot these days! So much so I've been pondering writing a post about muffins for quite some time now. I really believe that we can have it all. I often wonder why we sacrifice our chocolate cravings just because something isn't "healthy"? Instead bake your way to health and still satisfy that carb or sweet tooth without the guilt or added pounds. These muffins are the perfect solution to that little sweet pick me up, without being over the top in your face sweet. Instead they are moist, light and satisfyingly delicious! They're a great little snack or meal on the go, super handy to have around. Even more so when they are filled to the brim with nutritious and healthy ingredients! My Chocolate Zucchini Muffins are healthy and divine! You'd never know you're eating your veggies or getting your fiber in when they're wrapped up in this chocolate rich concoction! 



Chocolate Zucchini Muffins
(Yields 12 Muffins)

Ingredients:

1 c. Almond Flour
1/2 c. Coconut Flour
1/2 c. Whole Wheat Flour
1/3 c. Cocoa Powder
2 tsp. Cinnamon
3/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Sunflower Oil
1 Egg
3/4 c. Unsweetened Apple Sauce
1/4 c. Honey
1 tsp. Vanilla Extract
1 c. Grated Zucchini
1/2 c. Chocolate Chips

Directions:

Preheat your oven to 350 degrees. First start with the dry ingredients. In a large mixing bowl mix together the Almond Flour, Coconut Flour and Whole Wheat Flour. Then add the cocoa powder, cinnamon, baking soda and salt. Blend together for a minute or two to make sure everything is evenly distributed. Then add in the wet ingredients. Blend in the Sunflower oil, egg, unsweetened apple sauce, honey, and vanilla extract. The mixture should be a moist yet thick consistency. Once you add in the zucchini it will lighten up a bit, just in time for you to toss in the yummy chocolate chips! Spoon the mixture into a muffin pan with paper liners or spray a bit of coconut cooking oil instead. Either option works great. Bake for 20-25 minutes. Enjoy!