Double Chocolate Coconut Oil Zucchini Muffins
Ingredients
The muffins
-
1
cup
shredded zucchini
-
¾
cup
buckwheat flour
-
½
cup
coconut flour
-
⅓
cup
raw cacao powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
⅓
cup
honey
-
⅓
cup
coconut oil
-
2
teaspoons
vanilla extract
-
2
large
eggs
-
¾
cup
buttermilk
-
4
ounces
dark chocolate
Caramelized Buckwheat
-
½
cup
raw buckwheat groats
-
1
teaspoon
pure maple syrup
-
1
teaspoon
coconut oil
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Spread the shredded zucchini on a towel and let it sit for 10 minutes.
- In a large bowl, mix the dry ingredients: buckwheat flour, coconut flour, cacao powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: honey, melted coconut oil, vanilla, eggs, and buttermilk, then stir in the zucchini.
- Combine the wet and dry mixtures until just combined, then fold in the chopped chocolate.
- Divide the batter into the muffin cups.
- In a small bowl, mix the buckwheat groats, maple syrup, coconut oil, and a pinch of salt, then sprinkle over the muffins.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Sprinkle with additional chopped chocolate while warm, if desired.
Nutrition Facts (estimated)
Servings
12 Muffins
Calories
248
Total fat
12g
Total carbohydrates
34g
Total protein
6g
Sodium
150mg
Cholesterol
70mg
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