Gluten-Free Chocolate Zucchini Muffins
These Gluten-Free Chocolate Zucchini Muffins are a delicious treat for kids and adults and are a great way to get some veggies in!
Ingredients
- 2 cups almond flour, superfine and blanched
- ⅓ cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons chia seeds
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup 100% pure maple syrup
- ⅓ cup olive oil, or use coconut oil or vegetable oil
- 1 cup zucchini, shredded (no need to peel zucchini or squeeze out extra moisture)
- ¾ cup chocolate chips, gluten-free if needed (plus more to top muffins with if desired)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside.
- In a large bowl, mix almond flour, cocoa powder, baking powder, baking soda, salt, and chia seeds until well combined.
- In a medium bowl, combine eggs, vanilla extract, maple syrup, olive oil, and shredded zucchini.
- Pour wet ingredients into the flour mixture and stir until just combined.
- Add chocolate chips to the muffin batter and again, stir until just combined.
- Use a spoon or ice cream scoop, to scoop out muffin batter and transfer to the muffin tin. Fill each liner to the brim. Top each muffin with extra chocolate chips, if desired.
- Bake muffins for 18-20 minutes until a toothpick comes out clean when inserted into the middle of the muffin.
Calories: 268kcal, Carbohydrates: 20g, Protein: 6g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 191mg, Potassium: 135mg, Fiber: 4g, Sugar: 13g, Vitamin A: 61IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 1mg
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