PCOS Friendly Zucchini Muffins - Double Chocolate Zucchini Muffins
Nutrition per Serving
200
Calories
6g
Protein
24g
Carbs
10g
Fat
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.
Ingredients
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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