Chocolate Zucchini Muffins
Ingredients
-
1
cup
shredded zucchini
-
1
cup
raw almond butter
-
¾
cup
coconut sugar
-
¼
cup
cacao powder
-
2
large
eggs
-
½
teaspoon
baking soda
-
¼
teaspoon
fine sea salt
-
1
teaspoon
vanilla extract
-
½
cup
mini chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 parchment liners.
- Shred the zucchini and squeeze out excess moisture using a dish towel.
- In a large bowl, mix the almond butter, eggs, coconut sugar, cacao powder, baking soda, salt, and vanilla until thick and glossy.
- Fold in the squeezed zucchini and mini chocolate chips.
- Scoop the batter into the muffin tin using a 1/4 cup measure and top with extra chocolate chips if desired.
- Bake for 25 minutes or until the tops feel dry to the touch.
- Let the muffins cool in the pan for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
13g
Total carbohydrates
14g
Total protein
6g
Sodium
127mg
Cholesterol
31mg
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