Zucchini Muffins with Avocado Cacao Frosting Recipe

Zucchini Muffins with Avocado Cacao Frosting Recipe

Who says healthy food can't be decadent? These plant-protein-infused, chocolatey treats are the perfect dessert to bring to your next party!

INGREDIENTS

Muffins:

6 Tbsp. Navitas Organics Chia Seeds

¾ cup plant-based milk of choice

¾ cup brown rice flour

¼ cup coconut oil, melted

½ cup maple syrup

½ banana, smashed

¾ tsp. baking soda

½ tsp. sea salt

2 tsp. cinnamon

1 cup zucchini, shredded

 

Avocado Chocolate Frosting:

4 dates, pitted

2 avocados

½ cup coconut milk

3 Tbsp. Navitas Organics Cacao Powder

1 Tbsp. Navitas Organics Cacao & Greens Essential Blend

3 Tbsp. almond butter

 

DIRECTIONS

Muffins: Preheat oven to 350°F and line a muffin tin with 12 baking cups.

In a medium bowl, combine the chia seeds with the milk and stir until combined. Set aside to gel for 10 minutes.

After 10 minutes, add the brown rice flour, coconut oil, maple syrup, banana, baking soda, salt, and cinnamon, and mix until well combined. Fold in the zucchini.

Fill the muffin cups to the top. Bake the muffins for about 25 to 30 minutes and let cool entirely in the pan before removing and frosting them.


Avocado Chocolate Frosting: While the muffins are cooking, cover the dates with hot water and let soak for 15 minutes. Drain. Add dates and remaining ingredients to a food processor and process until a creamy frosting has formed.

Frost muffins and store in refrigerator for up to 5 days. 

Makes 12 muffins


Submitted by Julia Koban | @delight.fuel 

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Servings

12 muffins

Who says healthy food can't be decadent? These plant-protein-infused, chocolatey treats are the perfect dessert to bring to your next party!

Ingredients

    Muffins:

  • ¾ cup plant-based milk of choice
  • ¾ cup brown rice flour
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ banana, smashed
  • ¾ tsp. baking soda
  • ½ tsp. sea salt
  • 2 tsp. cinnamon
  • 1 cup zucchini, shredded
  • Avocado Chocolate Frosting:

  • 4 dates, pitted
  • 2 avocados
  • ½ cup coconut milk
  • 3 Tbsp. Navitas Organics Cacao Powder
  • 1 Tbsp. Navitas Organics Cacao & Greens Essential Blend
  • 3 Tbsp. almond butter

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Directions

    Muffins:

    1. Preheat oven to 350°F and line a muffin tin with 12 baking cups.
    2. In a medium bowl, combine the chia seeds with the milk and stir until combined. Set aside to gel for 10 minutes.
    3. After 10 minutes, add the brown rice flour, coconut oil, maple syrup, banana, baking soda, salt, and cinnamon, and mix until well combined. Fold in the zucchini.
    4. Fill the muffin cups to the top. Bake the muffins for about 25 to 30 minutes and let cool entirely in the pan before removing and frosting them.

    Avocado Chocolate Frosting:

    1. While the muffins are cooking, cover the dates with hot water and let soak for 15 minutes. Drain. Add dates and remaining ingredients to a food processor and process until a creamy frosting has formed.
    2. Frost muffins and store in refrigerator for up to 5 days.