Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1/2 cup cocoa powder or raw cacao
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup refined coconut oil, melted and cooled
- 1/4 cup smooth almond butter or cashew butter
- 3/4 cup maple sugar or coconut sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 medium zucchini, finely shredded, moisture squeezed out well (about 1 1/2–2 cups after squeezing)
- 2/3 cup dark chocolate chips plus a few extra for topping
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners or grease it well.
- In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mix the coconut oil, almond butter, maple sugar, eggs, and vanilla until smooth.
- Incorporate the dry ingredients into the wet ingredients, mixing until no dry streaks remain.
- Fold in the shredded zucchini, followed by the dark chocolate chips.
- Spoon the batter evenly into the muffin cups, filling each about 90% full, and top with extra chocolate chips if desired.
- Bake for 22-25 minutes, or until the tops are set and a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins.
For a richer flavor, use high-quality cocoa powder or raw cacao.
Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg