CHOCOLATE VEGGIE MUFFINS

If you were looking for a healthy, nourishing, and comforting recipe to make, this is the one for you. These Chocolate Veggie Muffins are naturally sweetened, high in protein, and are the perfect treat to slowly say goodbye to Summer, and a warm WELCOME to Fall!

Not one, but TWO vegetables are hidden in these little gems : carrots and zucchini. We used our Maple Brown Sugar Isolate protein to increase the protein content and add a nice flavour to the recipe. These muffins are naturally sweetened with maple syrup, but feel free to substitute with any liquid sweetener you prefer.

Ingredients (10 muffins)

• 1 medium zucchini, finely grated and squeezed
• 1 large carrot, finely grated
• 1 egg
• 1/4 cup milk
• 2/3 cup powdered peanut butter (mixed with water to get a runny consistency) or natural peanut butter
• 1/3 cup maple syrup
• 2 tbsp vanilla extract
• 1/4 tbsp salt
• 1 1/2 cups rolled oats
• 1/2 cup all purpose flour
• 2 scoops Maple Brown Sugar Isolate protein
• 1 tbsp cornstarch
• 1/2 cup dark chocolate chips

Preparation

1. Preheat oven to 350°F ;
2. In a bowl, mix the grated carrot and zucchini, egg, milk, powdered peanut butter, maple syrup, and vanilla extract ;
3. Add the salt, rolled oats, flour, protein powder, and cornstarch to the wet ingredients ;
4. Fold in the chocolate chips ;
5. Add paper molds to a baking muffin tin, and add 1/4 cup batter to each mold. Since this recipe makes 10 muffins, make sure to put water in the 2 remaining molds so the oven heat doesn't damage your muffin tin ;
6. Bake for 25 minutes ;
7. Let cool and enjoy!

Overview

These muffins are perfect for breakfast, a quick snack, or even a dessert. Everyone will enjoy them and they're a great way to include more vegetables in your diet!

Recipe by Léa Métivier (@leamfit_)