Description

These Healthy Chocolate Zucchini Muffins combine delectable chocolate flavor with nutritious ingredients for a wholesome treat. With almond flour and zucchini, they are satisfying and easy to make, perfect for a quick breakfast or snack!

Ingredients

Scale

1 1/2 cups blanched almond flour
1/4 cup tapioca flour or arrowroot
1/2 cup cocoa powder or raw cacao
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup refined coconut oil, melted and cooled
1/4 cup smooth almond butter or cashew butter
3/4 cup maple sugar or coconut sugar
3 large eggs, room temperature
1 tsp vanilla extract
2 medium zucchini, finely shredded, moisture squeezed out well
2/3 cup dark chocolate chips, plus a few extra for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and line a muffin pan with paper liners or grease it well.
In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, combine the coconut oil, almond butter, maple sugar, eggs, and vanilla; whisk until smooth.
Add the dry ingredients to the wet mixture and stir until no dry streaks remain.
Fold in the shredded zucchini and the chocolate chips gently.
Spoon the batter into the muffin cups, filling each about 90% full to create 12 muffins. Top with a few extra chocolate chips.
Bake for 22-25 minutes, or until the muffins are set and a toothpick comes out with a few moist crumbs.
Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For fluffier muffins, use the baking powder even if not following Whole30.
Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy muffins.
These muffins store well in an airtight container for up to a week.

Nutrition

Serving Size: 1 muffin
Calories: 203
Sugar: 7g
Sodium: 100mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg