It's been some time since I posted (okay, only two weeks) but I sure have been busy. I've just gotten back from a trip from Denver and absolutely fell in love with the city.
While waking up in the wee hours to catch a 6 AM flight isn't ideal, my 72 hours in the city was just the thing I needed to escape NYC for a bit. From the friendly people, fresh food, and outdoor adventures, it was a great mini-vacation.
To start the week off right (even thought it was a pretty health vacation with delicious paleo food...minus the multiple ice cream trips to have vegan oreo ice cream...), I've baked up these delicious and seasonal muffins to enjoy in the morning. A nice balance of chocolate and veggies, these muffins are the perfect morning bite- especially if you have a sweet tooth.
Servings: 12 muffins
- 1/2 cup coconut sugar
- 1/2 melted coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 unsweetened almond milk
- 1 cup white whole wheat flour
- 1/4 cup cocoa powder
- 1 cup shredded zucchini
- 1/2 cup plain yogurt (non-dairy if needed)
- 3/4 cup dark chocolate or non-dairy chips
- Preheat your oven to 350 degrees and line a muffin tin with liners.
- Mix the coconut sugar and coconut oil until well combined. Then add in the egg and vanilla.
- Then fold in the milk.
- Next add in the flour, cocoa powder, baking soda, and baking powder. Once well combined fold in the yogurt and zucchini.
- Lastly, stir in the chocolate chips.
- Fill the muffin liners about 3/4 of the way full.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let the muffins rest for 5 minutes before transferring to a wire rack to fully cool.