Flourless Chocolate Zucchini Muffins
Flourless Chocolate Zucchini Muffins
Ingredients
- 1 zucchini, medium, grated and pressed dry
- 1 ripe banana, large, mashed into a paste
- 1/2 cup almond butter, or nut butter of choice
- 1 egg, large
- 2 tablespoons maple syrup
- 2 tablespoons ground flax seed
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 3/4 cup chocolate chips
Instructions
- 1
Preheat your oven to 375Ā°F. Line a muffin tin with 9 large or 12 standard muffin liners.
ā±ļø 5 minā¢š”ļø 375
- 2
Grate the zucchini and use a paper towel to press out as much moisture as possible. Set aside.
ā±ļø 5 min
- 3
Mash the ripe banana into a smooth paste. Mashing on a plate can be easier than in a bowl.
ā±ļø 3 min
- 4
Transfer the mashed banana to a large mixing bowl. Add the almond butter, egg, maple syrup, ground flax seed, vanilla extract, and baking soda.
ā±ļø 2 min
- 5
Mix the ingredients in the bowl until the batter is smooth and well combined.
ā±ļø 2 min
- 6
Fold in the grated zucchini and most of the chocolate chips, reserving a small amount for topping the muffins.
ā±ļø 2 min
- 7
Mix the batter well to ensure all ingredients are evenly distributed.
ā±ļø 1 min
- 8
Divide the batter evenly among the prepared muffin liners (9 for large muffins, 12 for standard).
ā±ļø 3 min
- 9
Sprinkle the remaining chocolate chips over the tops of the muffins.
ā±ļø 1 min
- 10
Bake for 28-30 minutes for larger muffins, or 25-28 minutes for standard muffins, until a toothpick inserted into the center comes out clean.
ā±ļø 28 minā¢š”ļø 375
- 11
Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
ā±ļø 15 min
Kitchen Tools
Nutrition Facts (per serving)
Flourless Chocolate Zucchini Muffins
- 1 zucchini, medium, grated and pressed dry
- 1 ripe banana, large, mashed into a paste
- 1/2 cup almond butter, or nut butter of choice
- 1 egg, large
- 2 tablespoons maple syrup
- 2 tablespoons ground flax seed
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 3/4 cup chocolate chips
Instructions
- 1
Preheat your oven to 375Ā°F. Line a muffin tin with 9 large or 12 standard muffin liners.
ā±ļø 5 minā¢š”ļø 375 - 2
Grate the zucchini and use a paper towel to press out as much moisture as possible. Set aside.
ā±ļø 5 min - 3
Mash the ripe banana into a smooth paste. Mashing on a plate can be easier than in a bowl.
ā±ļø 3 min - 4
Transfer the mashed banana to a large mixing bowl. Add the almond butter, egg, maple syrup, ground flax seed, vanilla extract, and baking soda.
ā±ļø 2 min - 5
Mix the ingredients in the bowl until the batter is smooth and well combined.
ā±ļø 2 min - 6
Fold in the grated zucchini and most of the chocolate chips, reserving a small amount for topping the muffins.
ā±ļø 2 min - 7
Mix the batter well to ensure all ingredients are evenly distributed.
ā±ļø 1 min - 8
Divide the batter evenly among the prepared muffin liners (9 for large muffins, 12 for standard).
ā±ļø 3 min - 9
Sprinkle the remaining chocolate chips over the tops of the muffins.
ā±ļø 1 min - 10
Bake for 28-30 minutes for larger muffins, or 25-28 minutes for standard muffins, until a toothpick inserted into the center comes out clean.
ā±ļø 28 minā¢š”ļø 375 - 11
Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
ā±ļø 15 min