Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
These soft and cakey muffin tops are made with shredded zucchini, chocolate flakes, and two types of chocolate.
Servings and Ingredients
|2 c. Hy-Vee whole wheat flour|
|½ c. Hy-Vee baking cocoa|
|1 tsp. Hy-Vee baking soda|
|2 Hy-Vee large eggs, lightly beaten|
|2 c. zucchini, grated and well-drained|
|⅔ c. Hy-Vee creamy peanut butter|
|½ c. Hy-Vee honey|
|2 tsp. Hy-Vee vanilla extract|
|1 c. Hy-Vee semisweet chocolate chips|
|¼ c. Hy-Vee unsweetened coconut flakes|
Things To Grab
- Large baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Wire cooling rack
- Airtight container for storage
Stir together flour, cocoa, and baking soda in a medium bowl. Set aside.
Combine eggs, zucchini, peanut butter, honey, and vanilla in a large bowl. Slowly add flour mixture, combining well. Stir in chocolate chips.
Form mixture into twelve 3-inch muffin-top patties. Place on prepared baking sheet. Sprinkle each muffin top with 1 teaspoon coconut. Bake for 10 to 15 minutes or until muffin tops are set in the center. Cool on a wire rack. Store muffin tops in an airtight container at room temperature for up to 3 days.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 41g
- Protein: 9g