Chocolate Zucchini Muffins (Link to Recipe)

After scouring Pinterest (and only getting distracted a few times), I settled on this recipe from Passion for Savings for Chocolate Zucchini Muffins.  I liked that this recipe used less sugar and oil than many of the others I saw and I had every ingredient on hand.

The original recipe calls for a whole bag of mini chocolate chips, however, I used regular sized milk chocolate morsels.  I also cut it back to about a cup and simply sprinkled them on top.  While more chocolate is almost always a good thing I wanted them to be slightly healthy.  They still pack a chocolaty punch!  (I also used whole wheat flour.)



According to the recipe importer in My Fitness Pal each Chocolate Zucchini Muffin has about 110 calories.  That's not bad for a super yummy treat!

 

Rachel: The Philosopher's Wife

Black Bean Cupcakes

A friend of mine posted this recipe on Facebook.  I'm always on the lookout for slightly healthier desserts, so I thought that I'd give this a try! My substitutions are noted below.  

Black Bean Cupcakes

1 15.5 oz can of black beans, rinsed and drained (original recipe called for a 15 oz can)

4 eggs

5 Tbsp butter (original recipe called for coconut oil)

1 tsp vanilla

3/4 c. sugar (original recipe called for xylitol or Stevia)

7 Tbsp cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1 pinch salt

Grease cupcake pan.  Preheat oven to 350.

1. Blend beans until smooth.  

2. Blend in eggs, vanilla, and butter.

3. Add remaining ingredients and blend well.

4. Fill cupcakes about halfway.

5. Bake about 20-25 minutes until toothpick comes out clean.

I added a little frosting, at Catherine's urging it was bright orange.  I thought that the texture was amazing.  If I hadn't made them I wouldn't have guessed that they were made from beans and not flour. 

I love sharing my projects at parties like these!