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Close up view of chocolate chip muffins sitting on a marble board and one muffin showing a bite taken out of it
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5 from 1 vote

Double Chocolate Cherry Muffins

Gooey chocolate chips, juicy cherries and freshly grated zucchini are all packed into these deliciously decadent muffins! They're also refined sugar free and loaded with protein too!
Prep Time10 mins
Cook Time15 mins
Cooling Time8 mins
Total Time33 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy, Refined Sugar Free
Keyword: cherry, chocolate chip, double chocolate, healthy, muffins, refined sugar free, zucchini
Servings: 15 small muffins

Ingredients

Dry Ingredients:

  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp instant coffee (optional but HIGHLY recommended)
  • ½ cup chocolate chips (milk, dark, semi-sweet or dairy free)

Wet Ingredients:

  • 2 eggs
  • ¼ cup coconut oil, melted
  • ¼ cup plain greek yogurt
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • ¾ cups cherries, pitted & chopped
  • cups grated zucchini (about 1 large zucchini)

Instructions

  • Preheat oven to 350 degrees and line a muffin pan with muffin liners.
  • In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, instant coffee (if using) and chocolate chips. Set aside.
  • In a separate larger bowl, whisk together the eggs, coconut oil, greek yogurt, coconut sugar and vanilla. Once fully combined, stir in the cherries.
  • Add your flour mixture to the egg mixture and stir with a large spoon. Stir in the zucchini. (The batter will be VERY thick!)
  • Spoon the batter evenly into each muffin tin and fill it a little over half way. (These muffins muffins will only rise a little bit.) Place them in the oven and bake for 14-15 minutes.
  • Once the muffins are done, let them sit in the tins to cool for 5-8 minutes.
  • Take them out and serve or store them in the fridge for later.

Notes

To store: Place the muffins in a ziplock bag and put them in the fridge until your ready to eat. They should last for 1 week.
To reheat: Place the muffins in the microwave for 30 seconds - 1 minute OR place them in the oven at 350 degrees for 2-3 minutes.