Zucchini Muffins
These Zucchini Muffins are deliciously fluffy, moist and come together quickly with just one bowl. Perfect for breakfast or a mid-day snack and so easy to make with healthy pantry-friendly ingredients. Freezer-friendly, gluten-free, paleo, low carb and keto-friendly. Includes step-by-step instruction, photos and video.
Ingredients
- 2 large eggs
- ¼ cup smooth almond butter
- ¼ cup pure maple syrup , use Lakanto SF maple syrup for keto
- ¼ cup maple sugar , can sub with coconut sugar but the color will be darker - use golden monk fruit sweetener for low carb
- 1/3 cup coconut oil , melted and cooled slightly
- 1/4 tsp apple cider vinegar
- 1 tsp vanilla
- 2/3 tsp baking powder
- 1/3 tsp baking soda
- 1 1/2 cups super fine almond flour
- 1/3 cup tapioca flour , sub with coconut flour for keto
- 1 tsp ground cinnamon
- 1/8 fine sea salt
- 2 medium zucchini
- 1 cup dairy-free chocolate chips divided
Instructions
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Preheat oven to 350 F. Lightly grease a muffin tin with coconut oil or avocado oil or line with parchment paper liners.
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In a large bowl, beat the eggs then whisk in the almond butter, maple syrup, sugar, coconut oil, vinegar and vanilla until well combined.
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Grate zucchini using a box grater. Wrap in a cheesecloth, nut milk bag or paper towels and squeeze well to remove the excess water. Drain and add to the wet ingredients and stir to combine.
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Place a large mesh sieve on top of the bowl, and sift in the baking powder, baking soda, almond flour, tapioca flour, cinnamon and salt and stir until the batter is well mixed. Fold in 2/3 cups of the chocolate chips.
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Fill muffin tins 3/4 full. Top generously with more chocolate chips on each muffin.
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Bake for 21-23 minutes, or until a toothpick comes out clean with a few wet crumbs. Remove from oven and allow to cool for at least 10 minutes.
