These Gluten Free Chocolate Zucchini Muffins are 100% grain free and use almond butter as the base. I love making them on the weekend and packing them in lunch boxes during the week.
PRINT RECIPE HERE: http://tinyurl.com/yafrrc8s
FAVORITE FOODS + KITCHEN TOOLS:
12-Cup Muffin Pan: http://amzn.to/2wxGD79
Box Grater: http://amzn.to/2vmR3I9
Vegan Mini Chocolate Chips: http://amzn.to/2sAhKZn
Glass Bowls: http://amzn.to/2vmHSXX
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GLUTEN FREE CHOCOLATE ZUCCHINI MUFFIN RECIPE
2 medium zucchini (1 cup shredded)
1 cup all natural almond butter
1/4 cup milk (I used unsweetened almond milk)
1 tsp. vanilla extract
1/4 cup unsweetened coca 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!
Makes 12 muffins.
Calories: 189; Total Fat: 14.6g; Saturated Fat: 1.9g; Cholesterol: 35mg; Carbohydrate: 13.4g; Dietary Fiber: 3.6g; Sugars: 8.4g; Protein: 7.1g
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