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Snack: PCOS Friendly Zucchini Muffins - Double Chocolate Zucchini Muffins
These muffins are made with whole wheat flour and unsweetened cocoa powder, both of which have a low glycemic index. They're sweetened with a combination of brown sugar and granulated sugar, and made moist with unsweetened applesauce and Greek yogurt. Shredded zucchini adds a serving of vegetables, and dark chocolate chips give them a decadent touch. Grocery list: whole wheat flour, unsweetened cocoa powder, brown sugar, granulated sugar, baking soda, salt, unsweetened applesauce, Greek yogurt, 1 large egg, vanilla extract, 1 medium zucchini, dark chocolate chips.
These PCOS-friendly muffins are not only delicious, but they're also packed with nutrients that can help manage PCOS symptoms. The whole wheat flour and cocoa powder have a low glycemic index, which can help regulate blood sugar levels. The Greek yogurt provides protein and calcium, while the zucchini is a good source of vitamin C. The dark chocolate chips add a touch of decadence, but they also provide antioxidants. Plus, these muffins are easy to make and perfect for meal planning. Enjoy them as a snack or a dessert, and feel empowered knowing you're taking control of your health.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
This recipe includes superfoods such as:
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1 cup whole wheat flour (120g), 1/2 cup unsweetened cocoa powder (45g), 1/4 cup brown sugar (50g), 1/4 cup granulated sugar (50g), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsweetened applesauce (120g), 1/4 cup Greek yogurt (60g), 1 large egg, 1 teaspoon vanilla extract, 1 cup shredded zucchini (about 1 medium zucchini), 1/2 cup dark chocolate chips (85g)
Instructions
1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners. 2. In a large bowl, combine flour, cocoa powder, sugars, baking soda, and salt. 3. In another bowl, mix together applesauce, Greek yogurt, egg, and vanilla extract. 4. Stir wet ingredients into dry ingredients until just combined. 5. Fold in shredded zucchini and chocolate chips. 6. Divide batter evenly among muffin cups. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Get it now →Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 200 kcal | ||
| Fat 10 g | ||
| Carbohydrate 24 g | ||
| Protein 6 g | ||
| Omega 3 0.30 g | ||
| Chromium 0.20 mg | ||
| Zinc 1.00 mg | ||
| Magnesium 30.00 mg | ||
| B Vitamins 0.50 mg | ||
| Iron 2 mg | ||
| Calcium 40 mg | ||
| Cholesterol 30 mg | ||
| Monounsaturated Fat 3 g | ||
| Polyunsaturated Fat 1 g | ||
| Saturated Fat 4 g | ||
| Sodium 150 mg | ||
| Sugar 12 g | ||
| Potassium 200 mg | ||
| Vitamin A 100 mcg | ||
| Vitamin C 10 mg | ||
| Fiber 3 g | ||
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