Dark Chocolate Pistachio Zucchini Bread Muffins, by HungryHaley

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Serving Size = 1 muffin, makes 12 muffins

1 small zucchini (about 1/2 cup before squeezing), gently squeezed of its liquid in a paper towel
2 pasture-raised eggs, at room temperature
1/2 cup low-fat unsweetened kefir, at room temperature
1/2 cup maple syrup
1/4 cup coconut oil, melted and cooled, plus more for greasing
1 tsp. vanilla extract
1 3/4 cups whole-wheat pastry flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup dark chocolate chips, plus a handful extra for topping
1/3 cup roughly chopped pistachios

  1. Preheat the oven to 425F and lightly grease a muffin tin with coconut oil. Set aside.

  2. In a large mixing bowl (I used my KitchenAid stand-mixer), whisk together the eggs, kefir, maple syrup (or agave or honey), and coconut oil until smooth. Add the vanilla extract and baking soda and whisk again to combine.

  3. Use a sieve to sift the flour, spices, baking soda, and salt into the bowel with the wet ingredients. Add the zucchini, dark chocolate chips and chopped pistachios. Use a rubber spatula to mix until no lumps of flour remain - don’t overmix!

  4. Transfer the batter to the muffin tin. Fill each cup completely - this will help yield larger muffins! Top each muffin tin with extra dark chocolate. Bake at 425F for 5 minutes, then reduce the temperature to 350F and continue baking for another 15-16 minutes, or until a toothpick comes out clean.

  5. Remove from the oven and cool in the muffin tin for 5 minutes, then carefully pull them out and cool on a baking rack for another 5 minutes.

  6. Store in an airtight container in the fridge for about a week, or in the freezer for up to 2 months.

  7. Enjoy!

NOTES:

Definitely use whole-wheat pastry flour if you can find it or have it on hand. If you can do half whole-wheat flour, half all-purpose, that’ll work. This flour is lighter than 100% whole-wheat, and we want fluffy, tender muffins!

  • Kefir can be replaced by buttermilk, but you’ll compromise nutrition in doing so - kefir is much higher protein and probiotics. My favorite brand is Lifeway Kefir and can be found at most supermarkets and health-food stores.

  • Maple syrup can be replaced by agave or honey - whatever you’ve got on hand.

  • Yes, the eggs and kefir should be at room temperature (or as close as possible). If they are fresh out of the fridge, they will lower the temperature of the coconut oil, causing it to solidify and therefore remain in chunks (for lack of a better word) throughout the batter, potentially yielding an uneven texture.

Hungry Haley is a local SLO resident, passionate about creating healthy and wholesome foods! Check out her website to find other recipes like this one by clicking the link here.

Your C5 Nutrition Coach,

Wicky

*P.S. if you have any recipes you’d like to share or requests you’d like to see appear on the blog, please email me at emily@c5.fit!