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Delightful Dark Chocolate Chunk Muffins
By Nedah Barrett of leanKitchen.com
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
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