Awhile back I sent out a recipe for a healthier version of the brownie. Since I got a lot of positive responses, I thought I would send out another recipe for my fellow sweet tooth peeps.
This is a recipe I got from Prograde Nutrition for Dark Chocolate Chunk Muffins. Be ready for a few ingredients that might seem a little strange, but will all work out in the end.
Here is how to create magic.

Preheat your oven to 350, then mix:

•    2 eggs
•    1 c. unsweetened vanilla almond milk
•    1 c. shredded zucchini (peeled before shredding)
•    1 tsp. vanilla
•    3 tbsp. agave syrup
Whisk well then add:
•    1/2 c.  Quinoa (uncooked, dry; preferably red)
•    1 tsp. baking soda
•    1/2 c. gluten free pancake mix
•    1 tsp cocoa powder

•    1 1/2 scoops Prograde Chocolate Protein powder

 

Blend more till smooth.  If desired, add 1/2-3/4  c. dark chocolate chips or chunks.   Note: Your batter will be very wet.  Pour the batter into muffin tins, bake 'till they spring when you touch them, about 15-20 minutes.  Let them rest on a counter for 10-15 minutes to cool. The quinoa becomes nutty and delicious within the muffins.  These are best served cooled.
Makes 1 Dozen.

 

Nutrition Facts: (per 1 muffin)

Calories: 86
Protein: 4 gms
Carbohydrates: 13 gms
Fat: 2 gms