Gluten-Free Chocolate Zucchini Muffins
These Healthy Gluten-Free Chocolate Zucchini Muffins are dairy-free and refined sugar-free - perfect for lunchboxes, after-school snacks, or a healthy treat.
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 and dairy-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 cookie scoop or a spoon to scoop out muffin batter and transfer to the muffin pan. 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.
Notes
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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