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By The Toasted Pine Nut
Almond Flour Chocolate Chip Zucchini Muffins
12 steps
Prep:10minCook:25min
The perfect family-friendly recipe to make with all the zucchini in your garden! They're fluffy and moist and the easiest muffin recipe to make ever!!
Updated at: Tue, 06 Apr 2021 20:15:12 GMT
Nutrition balance score
Good
Glycemic Index
19
Low
Glycemic Load
3
Low
Nutrition per serving
Calories218.8 kcal (11%)
Total Fat14.8 g (21%)
Carbs16.4 g (6%)
Sugars11.3 g (13%)
Protein6.8 g (14%)
Sodium90.8 mg (5%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
1 cupzucchini
large, grated asuring about, after shredding and liquid squeezed out
⅓ cupnatural peanut butter
or favorite nut butter
⅓ cupagave nectar
honey or maple syrup works
2eggs
1 cupblanched almond flour
1 teaspoonbaking powder
2 pinchessea salt
½ cupdark chocolate chips
60% cacao, or chopped chocolate bar
Instructions
Step 1
Preheat your oven to 350F.
Step 2
Grate the zucchini into the center of a clean, thin dish towel.
Step 3
Keep it in the towel and place it in a strainer in the sink.
Step 4
In your bowl, whisk together the peanut butter, agave nectar, and eggs.
Step 5
Add the almond flour, baking powder, and sea salt.
Step 6
Whisk to combine.
Step 7
Add in the chocolate chips to the bowl.
Step 8
Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink.
Step 9
Place the shredded zucchini into the bowl and fold everything together.
Step 10
Line the muffin tins with papers and fill each tin almost all the way.
Step 11
Bake for 25 minutes and remove from the oven.
Step 12
Transfer them to a cooling rack.
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