Healthy Zucchini Muffins
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
9 muffins
- 1 cup (135g) gluten free baking flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (150g) finely grated zucchini
- 3/4 cup (180g) No Sugar Added SunButter
- 1/2 cup (75g) coconut sugar
- 1/4 cup (80g) pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet dairy free chocolate chips (optional) + more for sprinkling on top
- Flaky sea salt, for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350F and line a cupcake tin with 9 paper liners.
Step 2
Grate the zucchini using the small holes on a box grater. Measure out 1 cup, then use your hands to squeeze out the water over the kitchen sink. Set the squeezed zucchini to the side.
Step 3
In a small bowl, whisk together the flour, baking powder, and salt.
Step 4
In a large mixing bowl, whisk together the SunButter, coconut sugar, and maple syrup.
Step 5
Whisk in the eggs and vanilla, followed by the squeezed zucchini.
Step 6
Pour in the dry ingredients and use a rubber spatula to mix to combine. Then mix in the chocolate chips.
Step 7
Scoop the batter into the liners, filling each all the way to the top. Sprinkle with more chocolate chips if desired.
Step 8
Bake for 18-22 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
Step 9
Sprinkle with sea salt if desired. Cool for about 10 minutes in the pan, then transfer the muffins to a cooling rack.
Step 10
Enjoy warm or at room temperature. They’re delicious either way!
Step 11
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Chef's notes
These muffins stay moist for so long! Store these in an air tight container at room temperature for a couple days. Any longer than that and they’ll need to be stored in the refrigerator.
The chocolate chips in this zucchini muffin recipe are optional, but they complement the zucchini and SunButter!
To keep this recipe completely refined sugar-free, opt for a dairy-free chocolate sweetened with stevia or coconut sugar.
