Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ teaspoon cinnamon
- 1 egg
- ½ cup sugar
- 1 5.3 ounce container vanilla greek yogurt
- 1 teaspoon vanilla
- 2 tablespoons melted coconut oil
- 1 cup unsweetened coconut milk
- 1 ½ cups grated zucchini about 2 medium zucchinis
- ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, baking soda, cocoa powder, and cinnamon. Give it a couple stirs until the ingredients are evenly combined.
- In another medium bowl, using a fork or spoon, mix together the egg and sugar. Then stir in the vanilla greek yogurt, vanilla extract, coconut oil, and coconut milk.
- Add the wet ingredients into the dry ingredients. Stir until all the ingredients are combined. Don't over mix the batter.
- Slowly stir in the grated zucchini and 1/2 cup of the chocolate chips.
- Spray a 12-cup muffin pan with cooking spray. Divide the batter among the 12 cups.
- Sprinkle the remaining chocolate chips over the top of the batter.
- Bake for 18 - 20 minutes. Cool in pan for 3 minutes then finish cooling on a wire rack.
Notes
Make-ahead Instructions
These muffins can be cooked ahead of time and frozen. Let them cool completely then wrap in plastic wrap and place in the freezer. Remove the day before or morning you would like to eat. Let it thaw on the counter or in the refrigerator.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Fiber: 4g | Sugar: 6g