Gluten Free Chocolate Zucchini Muffins
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids
Servings: 12 servings
Calories: 192kcal
- 2 medium zucchini 1 cup shredded
- 1 cup all natural almond butter
- 2 eggs
- 1/4 cup milk I used unsweetened almond milk
- 1 tsp. vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 tbsp. coconut flour
- 1/4 cup chocolate chips optional
Pre heat oven to 350 degrees F.
Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.
Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.
In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.
Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.
Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.
Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!
Serving: 1muffin | Calories: 192kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 286mg | Fiber: 4g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg