Well, it’s almost one week into the November Paleo Challenge and so far, so good…except I am really starting to crave sugar!! I don’t know why; I’ve never really been a “sweets” person but for some reason I just HAD to make something with chocolate in it. It probably doesn’t help that I’ve been pinning paleo desserts like crazy on Pinterest!
I tried to keep it as sugar-free as possible, but there are dark chocolate chips, raw honey and raw cacao. I know I should be sticking to the plan, but I figured this one was a tad healthier, after all, it does have zucchini in it!! Also, when I compared it with the nutritional info in 1 ounce of dark chocolate, it really wasn’t much different. A few more calories but that was about it, and the muffins have more protein 🙂I also came across these gluten-free, organic, dark chocolate chips and thought “How perfect!”.
Makes 14 servings
2 cups almond flour
1/4 cup cacao powder (or cocoa powder)
1/4 tsp sea salt
1/2 tsp baking soda
1 medium zucchini, grated (about 200g)
1/3 cup raw, organic honey
2 Tbsp almond milk
1/2 tsp pure vanilla extract
3 whole eggs, whisked
2 Tbsp coconut oil, melted
1/4 cup dark chocolate chips (optional)
Preheat oven to 350F. In a medium bowl, combine all the dry ingredients (first 4 ingredients). In a separate medium bowl, combine all the wet ingredients (honey, almond milk, vanilla extract, eggs, and coconut oil). Add the dry ingredients to the wet ingredients and mix well. Fold in the grated zucchini. Pour mixture into 12-14 muffin tins. Sprinkle chocolate chips on top, about 6 or 7 for each muffin.Bake for 25-30 minutes or until toothpick comes out clean. Remove from oven and let cool.
Nutritional Info per muffin
177 Calories, 12g Carbs, 13g Fat, 6g Protein, 16mg Sodium, 7g Sugar