Double Chocolate Zucchini Muffins

• 3/4 cups Whole Wheat Flour
• 1/2 cups Rolled Oats
• 1/4 cups Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Cardamom (optional)
• 1/2 teaspoons Instant Coffee Granules (optional)
• 1/4 teaspoons Salt
• 1/4 cups Almond Butter (or Other Nut Butter)
• 2-1/2 Tablespoons Organic Vanilla Yogurt Or Plain Yogurt
• 1 whole Egg
• 1/2 cups Demerara Raw Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Finely Grated, Peeled Zucchini
• 1/2 cups Chopped Dark Chocolate (or Chocolate Chips)

1. Preheat oven to 350 F (175 C). Spray a 12-count muffin pan with cooking spray or line it with muffin cases. Set aside.
2. In a large bowl, combine flour, oats, cocoa powder, baking powder, baking soda, cinnamon, cardamom, instant coffee and salt. Set aside.
3. In a medium bowl, whisk together almond butter, yogurt, egg, sugar, and vanilla extract. Stir in zucchini.
4. Add wet ingredients into dry ingredients and mix just until dry ingredients are moistened. Fold in chocolate chunks.
5. Divide batter evenly between muffin cases (I got 11 muffins). Bake for about 20 minutes or until a knife inserted into the centre of a muffin comes out clean. Cool for 10 minutes in pan. Then remove them from the pan and let them cool on a wire rack before serving.

whole wheat flour, rolled oats, ubc, baking powder, baking soda, cinnamon, ubc, coffee, ubc, ubc, vanilla yogurt, egg, sugar, vanilla, zucchini, chocolate

Taken from tastykitchen.com/recipes/breads/double-chocolate-zucchini-muffins/ (may not work)