Description
Delicious gluten-free chocolate zucchini muffins that are rich and moist, perfect for a snack or breakfast.
Ingredients
Scale
- 1 + 1/4 cup blanched almond flour
- 1/3 cup cocoa powder – unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg – lightly whisked
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/4 cup non-dairy milk – like almond or coconut
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini – well-drained
- 2/3 cup chocolate chips – plus more for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin pan with liners.
- Shred the zucchini and wring out the excess moisture using a clean kitchen towel.
- In a medium bowl, mix the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract until smooth.
- Combine wet and dry ingredients, mixing until just blended. Gently fold in shredded zucchini and chocolate chips.
- Spoon batter into muffin cups, filling each about two-thirds full, and sprinkle additional chocolate chips on top.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool briefly before transferring to a wire rack.
Notes
To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds for a freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg