The Pioneer Woman Tasty Kitchen
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Dark Chocolate Pistachio Zucchini Bread Muffins (Whole Wheat)

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Level: Easy

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Description

Beware: These Dark Chocolate Pistachio Zucchini Bread Muffins are, like, really good. I highly encourage sharing because their tender, fluffy nature and bold chunks of chocolate next to humble pistachio pieces is just the combination most of us need for breakfast or a sweet little snack. Plus, who can say no to a healthy homemade muffin?

Ingredients

  • 2 whole Pasture-raised Eggs, At Room Temperature
  • ½ cups Low-fat Unsweetened Kefir, At Room Temperature
  • ½ cups Pure Maple Syrup
  • ¼ cups Coconut Oil, Melted And Cooled, Plus More For Greasing
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Baking Soda
  • 1-¾ cup Whole Wheat Pastry Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Baking Powder
  • ½ teaspoons Sea Salt
  • ½ cups Shredded Zucchini, Gently Squeezed Of Liquid In A Paper Towel
  • ½ cups Dark Chocolate Chips, Plus More For Topping
  • ⅓ cups Roughly Chopped Pistachios

Preparation

Preheat oven to 425ºF and lightly grease a muffin tin with coconut oil. Set aside.

In a large mixing bowl (I used my KitchenAid stand mixer), whisk eggs, kefir, maple syrup (or agave or honey), and coconut oil until smooth. Add vanilla extract and baking soda and whisk again to combine.

Use a sieve to sift flour, spices, baking powder, and salt into the bowl with the wet ingredients. Add zucchini, dark chocolate chips and chopped pistachios. Use a rubber spatula to mix until no lumps of flour remain—don’t overmix!

Transfer the batter to the muffin tin. Fill each cup completely, this will help yield larger muffins! Top each muffin tin with extra dark chocolate. Bake at 425ºF for 5 minutes, then reduce the temperature to 350ºF and continue baking for another 15–16 minutes, or until an inserted toothpick comes out clean.

Remove from oven and cool in the muffin tin for 5 minutes. Carefully pull them out and cool on a baking rack for another 5 minutes.

Store in an airtight container in the fridge for about a week, or in the freezer for up to 2 months. Enjoy!

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