Chocolate Pumpkin Zucchini Muffins

Ingredients

• 1.5 cups white whole wheat flour (or all-purpose flour )
• ½ cup light brown sugar or coconut sugar
• 1 cup coarsely shredded zucchini (moisture removed)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 2 large eggs
• 1/2 cup maple syrup
• 1 cup unsweetened almond milk (separated (3/4 cup and 1/4 cup))
• 1 cup unsweetened pumpkin puree
• 3 tablespoons coconut oil (melted)

Steps

1. 1

   First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.

2. 2

   Next, place dry ingredients (except for the cocoa powder and chocolate chips) into a medium bowl  and mix.

3. 3

   Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, 3/4 cup almond milk, and pumpkin puree and mix again.

4. 4

   Add dry ingredients to wet ingredients and mix. Then, add in melted coconut oil and mix again.

5. 5

   Remove 1/2 cup of muffin batter without cocoa powder from the bowl. Set it aside for later.

6. 6

   Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Mix well until combined.

7. 7

   Fill each muffin cup about 3/4 of the way full with the chocolate batter. Then, scoop 1 teaspoon of the non-chocolate muffin batter on top of each muffin.

8. 8

   Take a toothpick or knife and swirl the two layers together.

9. 9

   Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.

10. 10

    Let cool for 5 minutes and then remove from the muffin tin to continue cooling.