Chocolate Avocado Zucchini Muffins

Makes 12 servings; 40 minutes total time

Ingredients

• 1 1/2 cups flour

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1 avocado

• 1/3 cup olive oil

• 1 egg

• 1/2 cup honey

• 1/3 cup almond milk

• 1/2 cup dark chocolate chips melted

• 1 tsp vanilla

• 1 zucchini grated

• 1/2 cup pumpkin seeds

• 1/2 cup hemp hearts

Instruction:

1) Preheat oven to 375 F. Mix together flour, cocoa powder, baking soda and baking powder and set aside.

2) Mash avocado in a large bowl, then mix in olive oil, egg, honey, almond milk, melted chocolate and vanilla.

3) Fold flour mixture into wet ingredients, adding just a bit of it at a time, stirring well with a spatula. Add grated zucchini, pumpkin seeds and hemp hearts to batter, stirring well to combine.

4) Add muffins to muffin trays lined with cupcake liners, then bake muffins for 22-25 minutes in the oven, until tops are cracked and batter barely sticks to a toothpick (there will be a tiny amount of residue but not much).

Storing:

Store muffins in a sealed container in the fridge after they have been left to cool for at least an hour. Muffins will last up to 7 days. You can also freeze up to 3 months and let them defrost in the fridge overnight before serving.

NUTRITIONAL INFO (SERVING SIZE IS 1 MUFFIN) Calories: 302kcal | Carbohydrates: 33g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 310mg | Fiber: 4g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 3mg