Zucchini Quinoa Chocolate Chip Muffins

Here’s what you need

½ cup cooked quinoa
1 cup blanched almond flour
1½ teaspoons baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
pinch of nutmeg
3 eggs
3 Tablespoons raw honey, melted
1 teaspoon vanilla extract
1 banana, mashed
1 Tablespoon coconut oil, melted
1 cup zucchini, shredded and drained
¼ cup lily’s mini chocolate chips (stevia-sweetened)
Instructions

Preheat oven to 350 degrees and generously grease a mini muffin tin with coconut oil.
Combine the quinoa, almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined.
Fold in the zucchini and chocolate chips.
Pour 1 Tablespoon of batter into 24 mini muffin tins.
Bake for 18 minutes or until golden and set.
Remove from oven and let cool for 5 minutes.
Transfer out of muffin pan and cool on wire rack. Enjoy!
Nutritional Analysis

56 calories, 2g fat, 7g carbohydrate, 127mg sodium, 2g sugar, 1g fiber, and 1g protein.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!