These flourless zucchini chocolate chip muffins are made with freshly grated zucchini and almond butter and naturally sweetened with pure maple syrup, perfect for breakfast or as a snack.
These muffins are made with wholesome, healthy ingredients and also completely flourless! I used almond butter in place of the flour, which makes them turn out so fluffy, decadent, and tasty! Follow the recipe below.
I hope you love this flourless zucchini chocolate chip muffin recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Flourless Zucchini Chocolate Chip Muffins
These flourless zucchini chocolate chip muffins are naturally sweetened with pure maple syrup and packed wtih over 4 grams of fiber per serving, perfect for breakfast or as a snack.
Ingredients
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1 medium zucchini, grated
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1 cup creamy almond butter
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1/4 cup maple syrup
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3 eggs, beaten
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1 teaspoon cinnamon
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1 teaspoon vanilla
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1/2 teaspoon baking powder
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1/4 teaspoon sea salt
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1/3 cup dark chocolate chips + more for topping
Instructions
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Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper.
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Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
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Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
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Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
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Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece
Recipe Notes
1. Serving size: Makes 12 muffins.
2. Storage: Store in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
Nutrition
serving: 1 muffins, calories: 209kcal, carbohydrates: 12.8g, protein: 6.9g, fat: 14.8g, saturated fat: 2.7g, polyunsaturated fat: 0.3g, monounsaturated fat: 0.5g, trans fat: 0g, cholesterol: 46.5mg, sodium: 141mg, fiber: 2.7g, sugar: 8.8g