Chocolate Zucchini Muffins with Almond Flour

Chocolate Zucchini Muffins with Almond Flour

These Chocolate Zucchini Muffins with almond flour, unsweetened cocoa powder, fresh zucchini, and sweetened with coconut sugar are the perfect wholesome sweet breakfast treat. Gluten-free and vegan.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 275kcal

Author Tessa

Ingredients

2 flax eggs 2T ground flax seed + 6T water
¼ cup unsalted creamy almond butter well stirred
¼ cup coconut oil melted and cooled
3 tablespoons unsweetened almond milk
½ cup (80g) coconut sugar
1 ¾ cup (168g) almond flour
⅓ cup (42 g) arrowroot starch (cornstarch will work too)
½ cup (50g) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons pure vanilla extract
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, almond flour, arrowroot starch, cocoa powder, salt, and baking powder. Stir until evenly combined. Add vanilla extract and stir.
The 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. Then distribute any remaining batter. 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 the pan on a wire rack.

Notes

Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggie into the batter.

It's important to squeeze the excess water from the zucchini before adding it to the batter.

To store: Keep in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to one week.

To freeze: Wrap muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.

Adapted from my Gluten-Free Chocolate Zucchini Cake.

Nutrition