“I’m talking about freeing yourself up to live life in abundance instead of clinging to your fears.” – read of the day (by Jen Sincero)
I’m a total self-growth junkie. Me. The girl who used to skip class in college to eat chocolate icing by the spoonful while binging on Nip/Tuck and generally personifying the phrase “bump on a log.” I like to believe God gave me kids one right after another at a young age because He was super unimpressed with how I spent my free time back then and needed to keep my hands and mind busy at all times to keep me truckin’ along the path of fruitfulness. And they’re v cute. So there’s that. Thanks on thanks on thanks oh Lord.
One thing I LOVE about my business is that its goes hand in hand with self-growth. As in, I simply can not grow my business without growing myself. Two birdz. One stone. Always a fan. My current read on prosperity and abundance has my vibing high in all areas and reconnecting with my passion for the health/happiness/fruitfullness connection. Which means I’m coming up with all sorts of new healthy food ideas!
And this choc choc zucchini goodness is definitely blog worthy. If you haven’t noticed, I have a thing for desserts and sweets. There’s just something so satisfying about a good cup of coffee and a sweet treat. But I’ve learned that its so easy to go overboard on refined sugar and raise my sweetness craving threshold to the point of making myself sick! Finding and creating more naturally sweet recipes like this really helps me to stay on track with craving nutrient dense foods while still feeling like I get to treat ma-self.
Basics. My food processor bit the dust in 2k17 which ruined an otherwise phenomenal year. Slight exaggeration. But really, I miss it. And hand grating is v dangerous. Still recovering from an incident with a potato a few weeks ago.
Einkorn flour. Yes. I’m obsessed. Check out the link in the ingredients section on my banana bread post to read abouts it.
A picture of my kids being sassy and aggravating each other, because I secretly love their little ‘tudes.
The batter will be really thick, thats ok.
I was originally going to bake this in a loaf pan, but stumbled across this mini bundt pan while digging in my cabinets and decided to walk on the wild side.
Man oh man. These were stew-pendous. I brought a few to the in-laws and we wiped out the rest. RIP mini choc muffinz.
May you free yourself up to live healthily and happily ever after with clean chocolate treatz.
Yield: 6 large muffins or mini bundt cakes, 12 regular muffins
- 1 cup Einkorn flour
- 2 scoops chocolate vegan protein powder
- 1/4 cup unsweetened cocoa powder
- 3/4 t baking soda
- 1/4 t baking powder
- 1/4 t sea salt
- 3/4 c dark chocolate chips
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup greek yogurt (I used vanilla)
- 1/4 cup honey
- 1 1/2 cup shredded zucchini
- Preheat oven to 350F and grease a large muffin tin or mini bundt pan.
- In a large bowl, mix together all dry ingredients – flour, vegan protein powder, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, mix wet ingredients – eggs, melted coconut oil, greek yogurt, and honey.
- Add wet ingredients to dry, mix well, and then fold in shredded zucchini and chocolate chips.
- transfer batter to greased muffin tin and bake for 20 minutes or until a toothpick comes out of the center clean.
- Serve with raw butter to completely rock your world.