Last week the kids and I were at Costco doing some shopping. Their favorite part about Costco is the SNACKS! We have to try pretty much everything. One of their favorites was a Gluten-free Chocolate Veggie Muffin. I did sample a little bit and I will admit it was good! It was a chocolate muffin with zucchini and carrots along with chocolate chips! Our very picky 2 year old loved them! (So did the other 4!) At first I was about to give in a buy them a box. After all, Triniti was loving them and they have veggies for her! But I was having a hard time with the price tag…nearly $9 for a box of 12 muffins, especially since I was pretty sure I could recreate something similar for a fraction of the cost! (Plus make it 21 day fix friendly!) Mission accomplished! The recipe makes 24 muffins, so I made one pan for the kids (I sprinkled a few chocolate chips on top of theirs) and one for me.
Chocolate Veggie Muffins serves 24
4 egg whites
1 whole egg
2 cups shredded zucchini
1 cup shredded carrots
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup coconut palm sugar (if you don’t have this, you can use regular granulated sugar)
2 tsp vanilla
2 1/2 cups oat flour (toss some old fashioned oats in a blender or food processor to make oat flour)
1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
Preheat oven to 350 degrees. Prepare 2 regular muffins pans, 24 muffins total. I like to use parchment paper muffin liners so that the food doesn’t stick to the pan or the muffin papers. Combine the egg whites, egg, coconut oil, applesauce, sugar, and vanilla in a bowl. Set aside. In a separate bowl combine oat flour, baking powder, baking soda, and cocoa powder. Add the flour mixture to the egg mixture. Mix well. Add the shredded zucchini and shredded carrots. Mix well. Divide batter evenly into 24 muffins. I use a 1/4 cup measuring cup to help fill the cups. Bake for 18-22 minutes until a toothpick comes out clean. Remove from pan and cool on a rack. Try not to eat them all at once!
You can freeze any leftovers for later! I like to store the extras in the refrigerator for the week.
21 day fix: per muffin 1 green, 1/2 yellow, 1 tsp
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