30-Min Moist Mini Zucchini Muffins (with almond flour)

Updated at: Thu, 21 Nov 2024 09:53:53 GMT

Step 1

Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with mini muffin liners or greasing it with cooking spray.

Step 2

Start by shredding the zucchini using a box grater. I like to use the smaller holes on the box grated to finely shred it, making the zucchini pieces in the muffin smoother.

Step 3

Once shredded, use a clean kitchen towel or paper towels to squeeze out excess moisture from the zucchini. I like to squeeze out the liquid over the sink to make it easy to discard. Set the squeezed zucchini aside.

Step 4

In a large mixing bowl, combine the peanut butter, agave nectar, eggs, and vanilla extract. Stir until combined. Add in the squeezed zucchini and mix again until incorporated.

Step 5

Add the blanched almond flour, baking powder, and salt to the bowl and mix again until evenly combined.

Step 6

Gently fold in the mini chocolate chips into the muffin batter.

Step 7

Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, about full. These muffins don’t rise too much so you can fill them almost all the way to the top.

Step 8

Bake the mini zucchini muffins in the oven for approximately 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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