Healthy Double Chocolate Zucchini Bran Muffins Food

HEALTHY CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
• Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
• Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
• Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
• Add vanilla, sugar and eggs and blend on low speed until just combined.
• Add dry ingredients and blend until combined.
• Mix in chocolate chips by hand (do not blend)!
• Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
• Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
• Let sit in the muffin pan on a cooling rack for 5 minutes.
• Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.