Description
Deliciously rich and chocolatey zucchini muffins that are gluten-free and a perfect way to sneak in some veggies.
Ingredients
Scale
- 1 + 1/4 cup blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 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 (almond or coconut milk)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (extra water squeezed out)
- 2/3 cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare the zucchini: Shred the zucchini using a box grater, then wring out the extra water using a clean kitchen towel. Set aside.
- In a medium bowl, combine the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Gently combine the wet and dry ingredients, stirring until just mixed. Fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly between the muffin cavities and sprinkle more chocolate chips on top if desired.
- Bake at 400°F for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack. Enjoy!
Notes
These muffins can be made ahead and stored in an airtight container. For added crunch, consider adding nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg