Zucchini Chocolate Chip Muffins
Moist, tender zucchini chocolate chip muffins made with almond flour. Easy to make, naturally sweet, and perfect for breakfast or snack time.
Servings: 10 muffins
Calories: 259kcal
Equipment
- stainless steel scoop large
Ingredients
- 2 cups almond flour (100 grams per cup by weight)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 eggs room temperature
- ½ cup coconut sugar
- 2 teaspoons lemon juice
- 2 tablespoons ghee or coconut oil, melted and cooled
- 1 cup grated zucchini drained
- ¼ cup mini gluten-free chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 325 degrees and grease or line muffin tin.
- Grate the zucchini, squeeze out the liquid and let it drain while you make the batter.
- Combine the almond flour, coconut flour, baking soda and salt in large bowl. Whisk together the eggs, coconut sugar, lemon juice and ghee in medium bowl, then stir in grated zucchini.
- Stir the wet ingredients into the dry ingredients. Then fold in chocolate chips and walnuts.
- Using a large ice cream or cookie scoop, fill the muffin cups ¾ full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack.
Notes
For dairy free: use coconut oil in place of ghee
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 152mg | Potassium: 98mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
