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