These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.
- 1 cup grated zucchini
- 1 cup creamy almond butter
- 1/4 cup maple syrup or honey
- 3 eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips + more for topping
- Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper or silicone liners. Set aside.
- Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.
- Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.
- Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
- Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.
- Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.
- For mini muffins, follow the instructions, but use a mini muffin tin and only bake them for 10-12 minutes.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 5g
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 6g
Keywords: almond butter zucchini muffins