Almond Flour Chocolate Zucchini Muffins Recipe
These healthy chocolate zucchini muffins are made with healthy ingredients for a feel-good treat! Make the most of zucchini season with these rich and fluffy treats!
Servings: 9 muffins
Calories: 318kcal
Equipment
Ingredients
- 3 large eggs
- 1/2 cup (118ml) pure maple syrup
- 1/4 cup (60ml) avocado oil
- 1 cup (130g) zucchini grated, not drained
- 2 tsp (10ml) pure vanilla extract
- 2 cups (224g, 8oz) finely-ground almond flour
- 1/2 cup (65g, 2.4oz) tapioca flour
- 2/3 cup (64g, 2.4oz) raw cacao powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 2/3 cup (115g, 4.1oz) sugar-free chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers.
- Whisk the eggs, pure maple syrup, avocado oil, grated zucchini, and pure vanilla extract together in a mixing bowl (wet ingredients).
- In a separate bowl, stir together the dry ingredients.
- Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined.
- Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through. Insert a digital thermometer into the center of a muffin to check for doneness. If the internal temperature is 190 degrees Fahrenheit or higher, the muffins are ready!
- Remove from oven. Allow muffins to cool all the way to room temperature before peeling off a muffin paper to enjoy. If you peel the muffins while they are still warm, you will love much of the muffin to the paper liners.
Nutrition
Serving: 1of 9 | Calories: 318kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Fiber: 3g | Sugar: 19g