Hey you!

What’s going on?

Me? Well I should be packing because today is vaycay day!!!!!!!!!!!!!!!!!!!!!!!

I am beyond excited  (hello Disneyland here we come!!!!!), but packing . . . meh, I don’t wanna!

So, instead of packing I’m sitting here, talking to you. I think you’re pretty cool you know that?

Let’s make some muffins shall we?

And because it’s been waaaaayyyyyy to long since I sneakily fed someone food they “think” they don’t like let’s do that too m-K?

Plus I have some veg I’d like to use up so I don’t have to toss it out when we leave for vaycay in just a few short hours!

2 birds one stone baby, love it!

OK so, today we are making ourselves some secretly healthy, super fudgey, decadently rich, double chocolate mini muffins. And because we are sneaky (and trying to use up the last of our veg) we are going to make them extra, extra healthy by throwing some grated zucchini.

Wait, wait don’t go you can’t taste the zukes promise (←  yes I just nick named zucchini “zukes”, go with it 😉 )

Anyways these muffins . . . oh. my. deliciousness you guys!!!!!

They are so fudgey and super rich without being overly sweet. One blissful bite and you get a hit of chocolate, a sweet, subtle hum of  cinnamon the occasional crunch from those little chocolate chunks and then they just melt in your mouth.

Ugh so, so good!

Even though these double chocolate zucchini  muffins are incredibly rich they still somehow still manage to be really light.

Coconut flour just has a way of keeping baked goods so tender and light. I can not get enough.

Not only are these double chocolate zucchini muffins fudgey, rich and insanely delicious they are also seriously healthy!

I mean hello they have zucchini in them (yeah not sure about the whole “zukes” thing . . . ) but you can’t taste it honest. The zucchini just seems to add a little extra . . . density and moisture making these muffins extra fudgey with an added, undetectable hit of  folate, potassium and fibre which is always good right?! Right!

And if you’re worried you might get caught out sneaking veg in with people’s chocolate, just add extra sprinkles . . . I promise you they will never know.

One bite and you’ll see . . .

Fudgey, decadent double chocolate, secretly healthy ,muffins that are all natural, made with no refined flours or sugars sweetened simply with a splash of vanilla, a drizzle of maple syrup, a pinch of cinnamon and of course that antioxidant rich dark chocolate. Yes, yes just yes!

Oh and let’s not forget the hint of subtle sweetness that our magical coconut flours brings to the table. I should also mention that because we are using coconut flour in our baking today, these divine little double chocolate zucchini muffins are also grain free, low carb and paleo friendly.

Secretly healthy, super fudgey, decadent, rich double chocolate muffins that are all natural, insanely delicious, low carb, grain free and paleo friendly . . . something you can feel good about eating and feeding to your friends, family (zucchini haters) and loved ones.

I mean you gotta have your five a day right?

Your secret is totally safe with me. I won’t tell about the zukes if you don’t 😉

Ok I better go and start this pesky packing . . .

Make them, eat them, love them

Double Chocolate Zucchini Mini Muffins
{Grain Free & Paleo Friendly}
Makes approx 18 super fudgey, double chocolate, secretly healthy, low carb, grain free, paleo friendly mini muffins

Ingredients –

2 Tablespoons of cacao

2 Tablespoons of coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon of ground cinnamon

1/2 teaspoon of instant coffee granules

1 medium (or 2 small) zucchini, finely grated

2 eggs

1 Tablespoon of warm water

2 Tablespoons of maple syrup

1 teaspoon of vanilla extract

1 Tablespoon of coconut butter or coconut oil, melted and cooled

a pinch of salt flakes

2 Tablespoons of roughly chopped dark chocolate

Sprinkles – Optional (<— but not really)

2 scoops of vital proteins collagen (optional for extra protein and gut healing goodness)

Method –

1 – Preheat oven to 175′C (350′F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.

2 – Place all ingredients except for the zucchini and choc chops into your blender and process until well combined.

3 – Transfer your super chocolaty muffin batter to a medium size bowl then add grated zucchini and choc chips and stir until just combined.

4 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.

5 – Spoon batter into your prepared muffin tray then sprinkle each muffin with some of your fave pretty sprinkles.

6 – Bake those bad boys for 8-10 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.

7 – Allow your delicious little cupcakes to cool in the tray for 10 mins, then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

Family friendly places to go, see, do eat in Disneyland, NYC and Denver . . . let’s hear em’ people?!