Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together 1 cup of whole wheat flour, ½ cup of cocoa powder, and 1 teaspoon of baking soda.
In a large bowl, gently fold together 2 cups of whipped cream and 1 tablespoon of sugar.
Add ½ cup of grated zucchini and ½ cup of finely shredded carrots to the dry ingredients, mixing well.
In another bowl, combine ½ cup of unsweetened applesauce, ⅓ cup of honey or maple syrup, and 2 eggs.
Stir in ⅓ cup of melted coconut oil and 1 teaspoon of vanilla extract to the wet ingredients until smooth.
Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Garnish with a few whole strawberries on top, then serve and enjoy this light and refreshing treat!
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