Sunday, March 09, 2014

Mocha Zucchini Breakfast Muffins

Blogging (for the first time in MONTHS) to share this yummy low-carb, sugar recipe I LOVE! Who knows? Maybe I'll be back to share more. :)



Makes: 12 muffins
Dry Ingredients
  • 1/2 c. flaxseed meal
  • 1/2 c. coconut flour
  • 1/2 c. chia seeds
  • 4-5 tbsp. cocoa powder
  • 2 tsp. baking powder
  • 2-3 tbsp. instant coffee
  • 1/2 tsp. sea salt
  • 1/2 c. sweetener - I use 1/4 cup. erythritol (Swerve), 1/4 c. xylitol
  • 1/4 tsp. Pure Stevia Extract
  • 1/4 c. cacoa nibs (optional)
  • 1/4 c. unsweetened shredded coconut (optional)
Wet Ingredients
  • 4 Large Eggs, Room Temperature
  • 1/4 c. melted coconut oil
  • 1 tsp. Vanilla Extract
  • 1/2 c. Warm Water
  • 1 c. Zucchini, Grated & Packed (~195 grams)
  1. In a medium size bowl, mix dry ingredients.
  2. In another bowl, whisk together wet ingredients.
  3. Mix dry ingredients into wet ingredients, eliminating all clumps and stir in chocolate chips.
  4. Divide batter evenly between twelve muffin tins lined with muffin cups.
  5. Bake at 350°F  for 25 minutes.

(adapted from Vanessa's Double Chocolate Zucchini Muffins - Healthy Living How To)


The W's said...

I have been faithfully checking your blog - hope you are back for good!! I'm sure your kids have grown like crazy since the last time you posted pics. yes, that's a hint that I would like to see pics of them :)

kelly ens said...

I hope you're back for good too!!! :) I don't have half of those ingredients, but wow do those ever look YUMMY!!!