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Flourless Almond Butter Zucchini Muffins


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x

Description

These veggie packed flourless zucchini muffins are made with almond butter and sweetened with maple syrup. Gluten-free and perfect breakfast or snacking.


Scale

Ingredients

  • 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

Instructions

  1. 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 (affiliate link). Set aside.
  2. 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.
  3. 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.
  4. Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
  5. 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.
  6. 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.

Notes

  • 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

Nutrition

  • Serving Size: 1 muffin
  • Calories: 175
  • Sugar: 5g
  • Fat: 14g
  • Carbohydrates: 9g
  • Fiber: 6g
  • Protein: 6g

Keywords: almond butter zucchini muffins