Zucchini Muffins with Avo-Cacao Frosting

Zucchini Muffins with Avo-Cacao Frosting

Who says getting your greens can't be decadent? These plant-protein-infused, chocolatey treats are the perfect excuse to throw a party. 

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INGREDIENTS

Muffins:

3/4 cup Brown Rice Flour

6 Chia Eggs (6 Tbsp Navitas Organics Chia Seeds + 12 Tbsp Almond Milk)

1/2 cup Maple Syrup

1/4 cup Coconut Oil, melted

2 tsp Cinnamon

3/4 tsp Baking Soda

1 cup Zucchini, shredded

1/2 Banana, smashed

Avocado Chocolate Frosting:

2 Avocados

1/2 cup Coconut Milk

3 Tbsp Navitas Organics Cacao Powder

1 Tbsp Navitas Organics Cacao+Greens Essential Blend

3 Tbsp Almond Butter

4 Dates, pitted

DIRECTIONS

Muffins: Preheat oven to 350F and line a muffin tin with 12 baking cups.
In a bowl, combine the brown rice flour, Chia eggs, maple syrup, cinnamon, coconut oil, banana and baking soda, and whisk well.

Stir in the zucchini and fill the cups to the top. Bake the muffins for about 25 to 30 minutes and let cool in the pan before frosting them.
Avocado Chocolate Frosting: Prepare dates by soaking them in hot water for about 15 minutes. Once dates are softened enough, mix in a food processor with all of the other ingredients.

Frost muffins and store in refrigerator for up to 3 days.
Makes 12 muffins


Submitted by Julia Koban





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