Salted Double Chocolate Zucchini Muffins

Indulge in the perfect blend of salty and sweet PLUS a boost of fiber with these Salted Double Chocolate Zucchini Muffins!

Yield: 12

Author: Sharing the Taste

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Salted Double Chocolate Zucchini Muffins

Indulge in the perfect blend of salty and sweet PLUS a boost of fiber with these Salted Double Chocolate Zucchini Muffins!

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 cup all purpose flour
• 1/4 cup @drschulzes HerbalMucil PLUS powder
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted and cooled
• 1/3 cup honey
• 1 teaspoon vanilla
• 1 egg
• 1 cup shredded zucchini (from about 1 medium zucchini)
• 1 ripe mashed banana
• 1/2 cup unsweetened almond milk
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
2. Squeeze shredded zucchini of excess water with a paper towel.
3. In a medium bowl, whisk together flour, the HerbalMucil PLUS powder, cocoa powder, baking soda, and salt; set aside.
4. In the large bowl add coconut oil, honey, vanilla, egg; whisk until smooth and well combined. Add in zucchini, banana and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. Transfer to wire rack to finish cooling. Enjoy!

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