Pumpkin Zucchini Chocolate Muffins
- 2 cups spelt flour
- 4 scoops whey protein
- ½ cup dark cocoa powder
- ¼ cup carob powder
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup unsweetened carob chips
- 1 cup unsweetened applesauce
- 1 cup date paste
- 1 cup pure pumpkin puree
- 2 cups zucchini, grated
- 2 large eggs
- ½ cup buttermilk
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
- 3 tbsp finely chopped pistachios
- 2 tbsp unsweetened carob chips (or cacao nibs)
- This recipe is vegetarian
- Produce
- Pistachios (3 tbsp)
- Pumpkin puree, pure (1 cup)
- Zucchini (2 cups)
- Canned Goods
- Applesauce, unsweetened (1 cup)
- Condiments
- Date paste (1 cup)
- Cooking & Baking
- Almond extract, pure (1/4 tsp)
- Baking powder (1/2 tsp)
- Baking soda (1 tsp)
- Carob chip, unsweetened (5/8 cup)
- Carob powder (1/4 cup)
- Cinnamon (2 tsp)
- Cocoa powder, dark (1/2 cup)
- Sea salt (1/4 tsp)
- Spelt flour (2 cups)
- Vanilla extract, pure (1 tsp)
- Dairy
- Buttermilk (1/2 cup)
- Whey protein (4 scoops)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published October 5, 2012 (4 months ago).
83 people saved this recipe.
