The Ultimate Guilt-Free Treat

Ever wish you could have dessert for breakfast without the sugar crash? These flourless zucchini muffins are a total game-changer. They are impossibly moist, rich in chocolate flavor, and packed with hidden greens that even the pickiest eaters won’t notice. Using oat flour and natural sweeteners, these are perfect for meal prep or a quick afternoon snack.

Ingredients

• 2 cups rolled oats (blended into flour)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup pure maple syrup or honey
• 1 large egg
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a standard muffin tin or use paper liners.
2. In a large bowl, whisk together the oat flour, cocoa powder, baking soda, and salt.
3. In a separate medium bowl, combine the grated zucchini, maple syrup, egg, coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in most of the chocolate chips.
5. Divide the batter evenly among the muffin cups and top with the remaining chocolate chips.
6. Bake for 18-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.