When you look up the word Funcle* in the dictionary I’m pretty sure it just says “Gabe”. Our nieces and nephew are so obsessed with him that everything and everyone fades away into the background as soon as he walks in the room. He’s the cool firefighter and the one that wrestles with you or airplanes you around the room. He’ll build Legos with you for hours, he’ll read you all the books, he’ll play water guns with you, and he’ll even talk the pickiest of eaters into eating her “freckled eggs” (eggs with pepper). He’s the bomb and he’s the favorite. Most of the time I’m totally fine with that, I love watching Gabe with them and I love how much they love him [she says as she secretly cries into a pillow]. Seriously guys, they truly are lucky to have an Uncle like him! That being said, Gabe I’m coming for you and the scales are going to tip in my favor with the help of these muffins.

*Funcle= fun uncle

These muffins are refined sugar and gluten free. You can make them dairy free by substituting ghee for the butter. They are easy to make and they come out nice and moist thanks to the 2 cups of shredded zucchini. The collagen not only gives it a nice chocolatey flavor, it’s also great for you hair, skin, nails, and joints. As an added bonus, the kids have a lot of fun helping make these. Zucchinis are overflowing at the farmer’s markets and grocery stores right now so do yourself a favor and go make these muffins. You just might become the favorite aunt/uncle/mom/dad/grandma/grandpa.

One tip I found helpful was to not over mix this batter when you add the dry ingredients to the wet. Once all of the flour mixture is just incorporated stop mixing. Fold in the zucchini at that point with a spatula and you’ll get lighter, fluffier muffins. These are better eaten once they’ve completely cooled but, if you have the willpower, they are at their best 24 hours after you’ve baked them.

Happy Cooking!

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Chocolate Collagen Zucchini Muffins

Zucchini muffins with a twist! These super moist zucchini muffins get a subtle chocolate flavor from collagen and cacao powder.

Course Breakfast

Cuisine American

Keyword baking, breakfast, gluten free, paleo

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 153kcal

Ingredients

Dry Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup tapioca flour
• 1/4 cup chocolate collagen powder can substitute chocolate protein powder
• 3 TBSP coconut flour
• 2 TBSP cacoa powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp nutmeg

Wet Ingredients

• 1/4 cup grass-fed butter or ghee, softened
• 1/4 cup honey
• 2 eggs, room temperature
• 1/4 cup unsweetened vanilla almond milk, room temperature
• 2 TBSP lemon juice (from 1 lemon)
• 1 TBSP vanilla
• 2 cups shredded zucchini, strained (about 2 medium zucchini)

Instructions

• Preheat oven to 350 degrees and line a regular sized muffin tin with parchment liners
• Shred the zucchini and then, using a cheesecloth or paper towel, strain out as much of the juice as possible
• In a small bowl, whisk together the dry ingredients
• In a large bowl, mix the butter and honey together until creamy
• Continue mixing while adding the milk, lemon juice, and vanilla
• Add the eggs one at a time, mixing well after each addition
• Add the dry ingredients and mix until just incorporated. The batter should be the consistency of cookie dough. Be careful not to over mix
• Using a spatula, fold in the shredded zucchini
• Using a spoon or small ice cream scoop, fill the muffin tins at least 3/4 of the way full.
• Bake for 25-30 minutes until the tops are golden brown and have developed a nice crust.
• Once the muffins are cool enough to handle transfer to a cooling rack. Let cool completely before eating.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Fiber: 2g | Sugar: 7g