Description
These healthy chocolate zucchini muffins are made with almond flour and loaded with freshly shredded zucchini. They are deliciously moist, gluten free and paleo friendly.
Ingredients
Scale
- 1 1/2 cups blanched almond flour, spooned & leveled (150g)
- 1/3 cup tapioca flour (45g)
- 1/4 cup cocoa powder, spooned and leveled (28g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded zucchini, water removed*
- 3 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup mini dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10-11 muffin liners**
- In a large mixing bowl, combine all dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet mixture in to the dry mixture and whisk until well combined.
- Scoop the batter into your lined muffin tin, filling each slot about 3/4 full.
- Bake at 350 degrees for 22-25 minutes.
- Remove the muffins from the oven and cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Store muffins in an airtight container in the fridge, up to one week.
Notes
*Use a cheesecloth or nut milk bag to squeeze out the water from the zucchini.
**I've made these muffins many times and depending on the pan I use and whether I use silicone or paper muffin liners, I get 10-11 muffins.