Collagen Choco Zucchini Muffins

Collagen Choco Zucchini Muffins

Cofo Collagen Choco Zucchini Muffins

When gravel riding the Boulder canyon roads with our friend Cierra, we stopped for a snack and she brought out these Chocolate Zucchini Muffins. I looked at her muffins in envy - these looked much better than my store-bought smooshed nut-date bar. Since then she's added Cofo collagen into the recipe and we now ride happily into the canyons loaded up with these mouth-watering carb/protein chocolate muffins. 

Cofo Collagen Chocolate Zucchini Muffins


1 cup almond four
3/4 cup oat flour
2 TBSP unflavored or chocolate collagen
1/3 cup cacao powder
1 tsp baking soda
pinch of pink himalayan salt
2 tsp cinnamon
2 medium ripe bananas
3 tbsp coconut oil
1 tbsp vanilla
1/2 cup date paste maple syrup, coconut sugar
1 cup shredded zucchini (press out any extra liquid)
1/2 cup unsweetened non-dairy milk
1/2 cup non-dairy choco chips


  1. Preheat oven to 350F
  2. Start by mixing all the dry ingredients in a bowl. 
  3. Melt coconut oil and make date paste if using
  4. Smash the bananas in a separate bowl. Then, add the melted coconut oil, vanilla, date paste, and zucchini. Mix well. 
  5. Last, add in the nondairy milk and chocolate chips
  6. Combine wet and dry mixes and stir well
  7. Bake in a 12 cup muffin tray at 350F for 30-35 minutes or until the middle comes out clean with a toothpick
  8. Set on a drying rack to cool and enjoy with a cup of coffee, on the go, or for activity snacks. Not ready to eat them all in one week? Store in a sealed container in the freezer. Grab some out the freezer the night before, place in a container in the fridge to thaw, and enjoy the next day.