Healthy Chocolate Chip Zucchini Muffins (gluten free!)
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.97 out of 5 stars
(92)
Ingredients
10 servings
- For the wet ingredients:
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- ⅓ cup pure maple syrup (or sub honey)
- 2 eggs
- ¼ cup olive oil*
- 3 tablespoons almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup oat flour, gluten free if desired
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup chopped walnuts
- ⅓ cup chocolate chips (dairy free, if desired), plus 2 tablespoons for sprinkling on top of muffins
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.
Step 2
Shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with maple syrup, eggs, olive oil, almond milk and vanilla extract. Mix until well combined.
Step 3
Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, baking soda, cinnamon and salt. Mix until combined. Fold in the walnuts and chocolate chips.
Step 4
Evenly divide batter into prepared liners. Bake for 23-28 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling. Enjoy!
Step 5
Sprinkle tops with fancy sea salt and drizzle with nut butter, if desired.
Step 6
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