Gluten Free Chocolate Zucchini Muffins
Ingredients
-
2
medium
zucchini
-
1
cup
shredded zucchini
-
1
cup
all natural almond butter
-
2
eggs
-
¼
cup
milk
-
1
tsp
vanilla extract
-
¼
cup
unsweetened cocoa powder
-
¼
cup
coconut sugar
-
½
tsp
kosher salt
-
½
tsp
baking soda
-
2
tbsp
coconut flour
-
¼
cup
chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 12-cup muffin pan with cooking spray or coconut oil.
- Shred the zucchini and squeeze out excess water using a dish towel.
- In a large bowl, mix the almond butter, eggs, milk, and vanilla extract until well combined.
- Add cocoa powder, coconut sugar, salt, baking soda, and coconut flour to the mixture and mix again.
- Gently stir in the shredded zucchini.
- Divide the batter evenly among the muffin cups, filling each about halfway.
- Top each muffin with 4-5 chocolate chips.
- Bake for 20 minutes or until cooked through.
- Cool down before enjoying.
Nutrition Facts (estimated)
Servings
12
Calories
192
Total fat
14g
Total carbohydrates
13g
Total protein
7g
Sodium
167mg
Cholesterol
28mg
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