Fudgey Chocolate Zucchini Muffins (Keto)

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Dessert for breakfast is kinda my thing if you haven’t noticed…

Thankfully these muffins are packed with healthy fats, micronutrients and fibre that will keep you full for hours! A muffin with a cup of bullet-proof coffee has become my new go-to breakfast!

These are super easy to make and freeze well for an easy make-ahead breakfast or snack!

Ingredients:

*If not using vitafiber syrup, you can try adding an additional 30-60g almond flour and a bit of almond milk or heavy cream, you’ll also need a little more sweetener.

**You can use all of one sweetener to replace the 2. Just take into account the fact that Truvia is 3x sweetener than sugar so you’ll likely need 7-9 tbsp of a typical sweetener that measures like sugar rather than the 3 tbsp called for.

Vitafiber acts like a flour and sugar substitute and helps the muffins to rise slightly better.

Serves: 15

Directions:

  1. Pre-heat your oven to 350*
  2. Spray/grease 2 muffin pans with coconut oil or line with muffin wrappers (I also spray the wrapper with coconut oil to prevent sticking!)
  3. Combine all dry ingredients in a large bowl.
  4. Stir in your wet ingredients and then fold in the zucchini and chocolate chips (I reserved 1 tbsp(15g) chocolate-chips to decorate the tops), add additional sweetener if needed.DSC_1057
  5. Use a muffin scoop to evenly disperse the batter to make 15 muffins.DSC_1059
  6. Top the muffins with a couple chocolate chips each and place in the oven for 15-18min.
  7. Muffins should be almost set (DO NOT over-bake!). They are meant to be fudgey so after 5-7min remove from the pan and let them cool on a wire rack to set fully. (OR eat one immediately because being impatient is a part of baking). DSC_1064
  8. Store in an air-tight container after muffins have cooled completely. Freeze, store on the counter for a few days or store in the fridge! Enjoy!

Nutrition (1 muffin): 16F/5C(NET)/7P & 7g fibre

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