BABz Chocolate Zucchini Muffins

This recipe came from our Lower Mainland customer, Trish.

Wanted to keep it sugar free for a friend who has recently been diagnosed as diabetic. The version I did with the keto blend was without the cinnamon and vanilla – its good, but definitely tastes “healthier”. I think the classic version would appeal to a broader audience.

One bag of BABz Classic or Keto Flatbread mix

1 c shredded zucchini

½ c water

½ c chocolate chips (I used sugar free)

¼ c cocoa powder

¼ c sugar (I used an alternative monk fruit sweetener)

½ to 1 tsp cinnamon

½ to 1 tsp vanilla

Pour into parchment lined muffin tins and bake at 375 for 25-30 mins.

 

Ingredients:

1 pkg Classic Flatbread

1 c oatmeal

1/2 c coconut

1/3 c chocolate chips

1 banana, plus 1 cup water, blended

1 TB sugar

1 tsp cinnamon

1 small package of Easter Eggs

Instructions:

Blend and let rest for 10 minutes or more.

Line cookie sheet with parchment paper. I used 1 T of batter per cookie and it made about 35 cookies.

Top with chocolate easter eggs for fun!

Bake ate 350 for about 30 minutes. Enjoy!

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