Flourless Zucchini Muffins
User Reviews
4.6
Flourless Zucchini Muffins
Description
These Flourless Zucchini Muffins rely on grated zucchini squeezed dry, creamy almond butter, eggs, and natural sweeteners like maple syrup or honey to form a dense batter without any flour. Cinnamon and vanilla add gentle warmth and aroma, while baking powder provides lift. Chocolate chips fold through the mixture, offering pockets of rich sweetness that contrast the vegetable base. Baking at 350°F for about 20-23 minutes yields golden, set muffins with a moist crumb. Cooling on a wire rack helps them firm up for easy handling and serving.
Mini versions can be made by adjusting bake time accordingly. This recipe offers a gluten-free alternative for zucchini muffins with a straightforward ingredient list.
Ingredients
- 1 cup zucchini grated
- 1 cup almond butter creamy
- ¼ cup maple syrup or honey
- 3 egg beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt sea salt
- ¼ cup chocolate chips plus more for topping
Instructions
- 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. Set aside.
- 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.
- 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.
- Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.
- 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.
- 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, use a mini muffin tin and bake for 10-12 minutes for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 175kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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