The Somewhat Healthy Triple Chocolate Muffins

So, I'm trying to eat healthier. You know, to loose those last ten baby pounds that are hanging out around my middle. I've been working out at least three times a week, but as usual, my diet is always the hardest thing to alter. Mostly due to my love affair with sugar.

I love sugar.

So much.

I troll Pinterst often for "healthy" baking recipes. Granted, most times I get distracted by all the other sugary goodness out there, but I decided I'd try a "healthy" one today. Granted, I lacked the whole wheat flour and unsweetened almond milk, but whatever. I actually had the coconut oil! And I had the zucchini.

Yeah. That's right. I baked something sweet and chocolate with zucchini.

And they are utterly brilliant. They are not very sweet, likely due to the use of half the sweeter called and the use of dark chocolate, but they are so good. And they hit the spot. And you cannot taste the zucchini at all.

So, here's the recipe, which I adapted from here. Her recipe is healthier than mine, due to her use of white whole wheat flour and unsweetened almond milk. I did cut the honey, but I used regular flour, so I will call mine....

The Somewhat Healthy Triple Chocolate Muffins

1 1/4 cup of your choice of flour
1/3 cup of unsweetened dark coco powder (or whatever you have)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla (I love vanilla, but you can use 1 teaspoon if you don't love it like me)
2 tablespoons of coconut oil
1/3 cup of honey (just fill the 1/3 cup in half)
1 egg
1 egg white
1 cup of shredded zucchini
1/4 cup of unsweetened applesauce
1/2 cup of dark chocolate almond milk
1/2 cup chocolate chips
1/4 cup of white chocolate chips, plus a few to sprinkle on the top before baking

1. Preheat oven to 350.
2. Line muffin tin with liners and spray. (Seriously, no matter what kind of liners you're using, spray them with nonstick cooking spray. These babies like to stick, so spray away.)
(Random: I tested out silicone muffin liners and they are AWESOME. The muffins popped right out and I can reuse them again and again.)
3. Shred the zucchini into the smallest bits you can manage.
4. Put the pile of zucchini in two paper towels, find a sink, and squeeze. Make sure all the extra water gets out. If you soak through the first set of paper towels, get another set and squeeze till no water comes dripping out. Set aside.
5. In a medium bowl, combine the flour, coco, baking soda, salt and whisk together. Set aside.
6. In a large bowl (hopefully one with tall sides) combine the coconut oil, egg white and egg, and vanilla. Mix on medium till you cannot see any bits of coconut oil. The mixture should be smooth.
7. Add the zucchini, unsweetened applesauce, and almond milk. Mix till combined on the low setting.
8. Slowly add the dry ingredients, mixing till combined.
9. Fold in the chocolate chips.
10. Spoon into the muffing liners. The original recipe said you'd get 12, but I got 18 filling each about half full.
11. Bake for 22 -25 minutes. I put mine in for 23 minutes and 30 seconds. But, every oven is different.
12. Let cool for awhile. (I didn't time this part.) Once cool, remove from muffin liners and enjoy.