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Vegan Gluten-Free Chocolate Zucchini Muffins

Vegan Gluten-Free Chocolate Zucchini Muffins made with almond flour, unsweetened cocoa powder, fresh zucchini, and sweetened with coconut sugar. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 276kcal
Author Tessa

Ingredients

  • 2 flax eggs 2T ground flax seed + 6T water
  • ¼ cup unsalted creamy almond butter
  • ¼ cup coconut oil melted and cooled
  • 3 tablespoons unsweetened almond milk
  • ½ cup coconut sugar 83 g
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cup almond flour 123 g
  • cup arrowroot starch (cornstarch will work too) 42 g
  • ½ cup unsweetened cocoa powder 51 g
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shredded zucchini (water squeezed out)
  • ¾ cup mini dairy-free chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
  • Prepare your flax eggs in a small bowl and set aside. In a large bowl, add almond butter, coconut oil, and almond milk. Stir to combine. 
  • Add flax eggs, followed by coconut sugar, vanilla extract, almond flour, arrowroot starch, cocoa powder, salt, and baking powder. Stir until evenly combined. Batter will be thick. Fold in zucchini until evenly incorporated. Fold in chocolate chips (reserve some for sprinkling on tops of muffins if desired).
  • Fill muffin cups ¾ of the way full. Once all are filled, gently shake pan from side to side to help batter level out. Sprinkle a few chocolate chips on top of each if desired. 
  • Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow muffins to cool in pan. Store in an airtight container. 

Notes

Nutrition

Calories: 276kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 136mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg