Healthy Chocolate Zucchini Muffins
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.94 out of 5 stars
(49)
Ingredients
12 servings
- 1 3/4 cup almond flour
- 5 tablespoons tapioca starch
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup coconut sugar (or any granulated sweetener of choice)
- 1 1/2 teaspoons psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt (or pink salt)
- 1 cup milk of choice (I like to use unsweetened almond milk)
- 1/4 cup coconut oil (or butter )
- 1/4 cup cashew butter (unsweetened)
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini (about 1 whole average zucchini)
- 1/2 cup chocolate chips of choice (I like to use at least 70% chocolate)
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Preparation
Step 1
Preheat oven to 350F (180C).
Step 2
In a large bowl, combine the dry ingredients (almond flour through salt). Stir until well combined.
Step 3
Add the wet ingredients (milk through vanilla). Whisk until smooth.
Step 4
Fold in the zucchini. Then fold in the chocolate chips.
Step 5
Fill a greased muffin pan and/or muffin liners to the top with the batter.
Step 6
Bake for 20-24 minutes or until firm and a toothpick inserted in the center of a muffin pulls out clean.
Step 7
Let them cool for 10 minutes before serving.
Step 8
Enjoy!
Step 9
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