Awhile back I sent out a recipe for a healthier version of the brownie. Since I got a lot of positive responses, I thought I would send out another recipe for my fellow sweet tooth peeps.
This is a recipe I got from Prograde Nutrition for Dark Chocolate Chunk Muffins. Be ready for a few ingredients that might seem a little strange, but will all work out in the end.
Here is how to create magic.
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