Whoa. This week we managed to dig up a recipe thanks to Fit Mitten Kitchen that helps us find that seemingly elusive life balance — it delivers all the tasty treat without all the guilt! Yes, please.
3/4 cups Gluten-Free Old Fashion Rolled Oats
1 1/2 cups Almond Flour (or meal)
1/2 cup chocolate protein powder
1 TBSP cacao powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 egg whites
1 medium ripe banana, mashed well
6 TBSP coconut sugar (or brown sugar)
2 cups grated zucchini, about 2 medium
4 TBS mini semi-sweet chocolate chips
Preheat oven to 375 degrees.
Line muffin tin with paper liners, or use a silicone muffin pan.
In a small food processor, grind your oats into a flour.
Add oat flour, almond flour, protein powder, cacao, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until well combined, set aside.
In a medium bowl, whisk the eggs and egg whites together. Add in your mashed banana and coconut sugar, stir until combined.
Add the wet ingredients to your large bowl of dry ingredients. Stir until the batter has just come together.
Slightly press some liquid out of the grated zucchini, either using your hands or soaking with a paper towel. Add the zucchini to the rest of the batter and stir until evenly distributed.
Add in your chocolate chips.
Evenly distribute batter among the muffin tins, filling about ¾ of the way full. Bake for 18-20 minutes, or until edges have lightly browned and inserted toothpick comes out clean. Recipe yields 12-15 muffins.
If using a silicone muffin pan, allow the muffins to cool for at least 20 minutes before removing from pan.
Store in airtight container in fridge up to 7 days.