Description
Ingredients
Units
Scale
- 1 cup chopped zucchini
- 1/2 cup dates
- 1/2 cup Almond butter- use one with natural oil (I used Kirkland brand from Costco)
- 1/4 cup Cacao powder
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- 3 Eggs
- 1/2 teaspoon cinnamon
- 2 teaspoons Vanilla
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/4 sea salt
- 3/4 cup dairy free dark chocolate chip + more for topping
- Coconut oil for greasing
Instructions
- Turn oven to 350 degrees.
- Grease a muffin tin.
- In a blender add zucchini, dates, almond butter, eggs, vanilla, and maple syrup. Blend on medium-high speed until smooth. Transfer to a medium bowl.
- Add cacao powder, coconut flour, tapioca flour, cinnamon, baking soda and salt. Stir until well incorporated making sure there are no clumps.
- Add in the chocolate chips.
- Scoop batter evenly into 12 muffin cups.
- Add a couple chocolate chips on top of each muffin.
- Bake for minutes 15-18 minutes depending on your oven. (My oven was done at 17 minutes.)
Equipment
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- Prep Time: 5 minutes
- Cook Time: 17
- Category: breakfast/brunch
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 muffins
- Calories: 194
- Sugar: 14.3 g
- Sodium: 166.9 mg
- Fat: 11.1 g
- Carbohydrates: 21 g
- Protein: 5.7 g
- Cholesterol: 46.5 mg
Keywords: muffins, zucchini muffins, chocolate muffins, breakfast muffins, healthy muffins, gluten free muffins