These muffins are nutritious, fluffy and moist. It contains pumpkin seeds, zucchini, carrots, and ground flaxseed for extra nutrients. It is also sweetened with pure maple syrup, and the mini chocolate chips help add extra chocolate flavor. My kids love these muffins!

These nutritious muffins are great to enjoy as part of a breakfast, to pack in a lunchbox, as part of a snack, or to freeze to have on hand for later.

The Double Chocolate Chip Muffins are packed here in a lunchbox with Pizza Bagels, hummus and carrots.

Ingredients Used:

These are the oats and pumpkin seeds I used for this recipe

I like to purchase these sprouted pumpkin seeds from Costco. They’re tasty and contain only 2 ingredients. By the way, look at the many vitamins and minerals that pumpkin seeds contain; they are so nutritious.

When it comes to purchasing oats, I like to look for ones with the “Glyphosate Free” label. If I can’t find those oats, then I opt for organic oats.

Note on Glyphosate:

Some foods are sprayed with glyphosate (aka Round-Up) which is known to be harmful to our bodies (especially to our children)

Non-organic oats are known to be sprayed with glyphosate (aka Round-Up). Therefore buying organic is best, BUT also note that some organic oats have been found to have traces of glyphosate in them. They found that glyphosate can blow over from nearby non-organic farms. As a result, some brands turn to third-party certifications to ensure their products don’t contain glyphosate. As you can see, this brand has the glyphosate-free label on its packaging.

Another great fact is that sprouted grains are nutritious and easily digestible.

Step-by-Step Instructions:

coming soon

Shred the zucchini using the grater and measure 1/2 cup. Transfer the shredded zucchini to a kitchen towel. Gather the ends and twist the kitchen towel to help squeeze out all of its liquid. Set the zucchini aside.

Double Chocolate Chip Breakfast Muffins

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A nutritious muffin made with pumpkin seeds, carrots, zucchini and oats! These muffins are great to enjoy as part of a breakfast, to pack in a lunchbox, as part of a snack, or to freeze for later.

Author: Astghik
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 15 muffins 1x

Instructions

Preheat the oven to 350F
To a glass heat-safe container, add 1/3 cup hot water (I used boiling water) and the cacao powder. Mix until it’s smooth and combined. (Blooming the cacao powder helps intensify the chocolate flavor). Set it aside.
Shred the zucchini using the grater and measure 1/2 cup. Transfer the shredded zucchini to a kitchen towel. Gather the ends and twist the kitchen towel to help squeeze out all of its liquid. Set the zucchini aside.
Add oats and pumpkin seeds to a blender or food processor and blend until they’re broken down. Add the zucchini (making sure the moisture has been wrung out), and shredded carrots. Blend. Add avocado oil, maple syrup, vanilla extract, eggs, the cacao paste, and yogurt.
Blend until smooth and set it aside.
To a separate bowl add the all-purpose flour, salt, ground flaxseed, baking soda, and baking powder. Mix to incorporate. Add the wet ingredients from the food processor to the flour mixture. Stir to combine.
Add the chocolate chips and fold them in.
Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers. Smooth the tops with the back of a spoon and top the muffins with some more mini semi-sweet chocolate chips.
Bake for about 20 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.

To Freeze:

freeze them in a single layer for an hour then transfer to a freezer-safe ziptop bag (air released out) and keep in freezer for later use.
When ready to use, defrost in the refrigerator overnight and microwave for about 30-40 seconds to serve warm.