Pumpkin Zucchini Chocolate Muffins
Pumpkin Zucchini Chocolate Muffins
Ingredients
Dry Ingredients
- 2 cups spelt flour
- 4 scoops whey protein
- ½ cup dark cocoa powder
- ¼ cup carob powder
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup unsweetened carob chips
Wet Ingredients
- 1 cup unsweetened applesauce
- 1 cup date paste
- 1 cup pure pumpkin puree
- 2 cups zucchini, grated
- 2 large eggs
- ½ cup buttermilk
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
To be sprinkled on muffins
- 3 tbsp finely chopped pistachios
- 2 tbsp unsweetened carob chips, or cacao nibs
Instructions
- 1
Preheat oven to 425F. Line muffin pan (for 12 large muffins) with parchment paper cups and set aside. You could also choose to line it with parchment paper.
- 2
In a small bowl mix flour, whey protein, cocoa and carob powders, cinnamon, baking soda, baking powder and salt. Mix in carob chips and set aside.
- 3
In a larger bowl, mix all wet ingredients together.
- 4
Add dry ingredients to the wet and mix with a rubber spatula until well combined, no more.
- 5
Divide the batter between the 12 prepared muffin cups (they will be VERY full, but that's okay) and sprinkle chopped pistachios and carob chips on top (use cacao nibs if you prefer). Place muffins in the oven and bake for 5 minutes. Lower heat to 375F and continue baking for another 12-15 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
17 min - 6
Remove the pan from the oven and let the muffins cool in the pan for 3-5 minutes, then remove and place them on rack to cool completely.
5 min - 7
Keep refrigerated in an airtight container for up to one week.
