Chocolate Zucchini Muffins

No gluten, no problem! The almond flour and almond milk in these chocolate zucchini muffins keep them moist and gluten-free. Individually wrap and freeze them for up to three weeks for an on-the-go breakfast or snack whenever you need it.

Servings: 12

Nutrition Facts

• Calories: 191
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 31mg
• Sodium: 128mg
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 5g

Ingredients

• 1 1/2 cups almond flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/8 tsp salt
• 2 large eggs
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted and at room temperature
• 3/4 cup almond milk, at room temperature
• 1 tsp vanilla extract
• 2 small zucchini, grated and squeezed dry
• 1/2 cup dark chocolate chips

Directions

1. Preheat oven to 350º.
2. Line a 12-cup muffin pan with liners.
3. In a bowl, combine the almond flour, cocoa powder, baking soda, and salt.
4. In a large bowl, combine the eggs, maple syrup, coconut oil, and vanilla extract.
5. Add the dry ingredients into the egg mixture. Stir to combine.
6. Add the zucchini and chocolate chips and stir.
7. Pour the batter into the muffin cups, filling about ¾ full.
8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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