Zucchini Muffins with Avocado Cacao Frosting Recipe
Who says healthy food can't be decadent? These plant-protein-infused, chocolatey treats are the perfect treat to bring to your next party!
¾ cup brown rice flour
6 chia eggs (6 Tbsp. Navitas Organics Chia Seeds mixed with 12 Tbsp. milk of choice)
½ cup maple syrup
¼ cup coconut oil, melted
2 tsp. cinnamon
½ banana, smashed
¾ tsp. baking soda
1 cup zucchini, shredded
Avocado Chocolate Frosting:
½ cup coconut milk
3 Tbsp. Navitas Organics Cacao Powder
1 Tbsp. Navitas Organics Cacao & Greens Essential Blend
3 Tbsp. almond butter
4 dates, pitted
Muffins: Preheat oven to 350°F 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.
Fill the muffin cups to the top. Bake the muffins for about 25 to 30 minutes and let cool in the pan before removing and frosting them.
Frost muffins and store in refrigerator for up to 3 days.