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.
Ingredients
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
Directions
- Preheat oven to 350F
- Start by mixing all the dry ingredients in a bowl.
- Melt coconut oil and make date paste if using
- Smash the bananas in a separate bowl. Then, add the melted coconut oil, vanilla, date paste, and zucchini. Mix well.
- Last, add in the nondairy milk and chocolate chips
- Combine wet and dry mixes and stir well
- Bake in a 12 cup muffin tray at 350F for 30-35 minutes or until the middle comes out clean with a toothpick
- 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.
