Flourless Double Chocolate Chip Zucchini Muffins
Chocolatey and moist, these muffins are not only flourless, they're delicious! One bite and you won't believe they're gluten-free!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup almond butter
- 1 egg
- 1 ripe banana (mashed)
- 1 tbs honey
- 1/4 cup unsweetened cocoa powder
- 2 tbs ground flaxseed
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 medium zucchini
- 1/4 cup semi-sweet chocolate chips
- More chocolate chips to top the muffins
Instructions
- 1
Preheat oven to 375 deg F (190 C).
- 2
Grate zucchini using a fine-sized grater.
- 3
Wrap grated zucchini in a kitchen towel and squeeze as much liquid out as possible. Set zucchini aside.
- 4
Add all ingredients to mixing bowl, except the zucchini and chocolate chips. Blend well so there are no big lumps of almond butter in the batter.
- 5
Add the zucchini and the semi-sweet chocolate chips and mix well.
- 6
Scoop into lined muffin tin. (See recipe note below about muffin liners.)
- 7
Top with more chocolate chips, gently pushing chips into the batter.
- 8
Bake for 25 minutes or until toothpick inserted comes out clean. Let cool on rack.