Who doesn’t love a chocolate-flavored baked good?! These were inspired by my Flourless Chocolate Zucchini Bread (which is also equally yummy by the way).
These chocolatey little jems are loaded with healthy and wholesome ingredients including almond flour, oat flour, cacao powder and zucchini; this is one gluten-free muffin that will not disappoint even the pickiest eater! Unlike store-bought muffins, these are also low in added sugars (only 7 grams per muffin).
This is a wonderfully sneaky way of adding in some veggies into the diet — you won’t even notice or taste the zucchini! Shhh, no one needs to know! 😉
I love whipping up a batch of these on the weekend and then snacking on them in the week. They store nicely in the fridge for a week or you can freeze them for up to 3 months. Happy snacking!
Chocolate Zucchini Muffins
Ingredients
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup cacao power or unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup avocado oil or coconut oil
- 1/4 cup pure maple syrup
- 3 eggs
- 1 medium grated zucchini
- 1/4 cup dark chocolate chips I use Enjoy Life dairy free kind
Instructions
- Preheat your oven to 350ºF and line a muffin tin with muffin liners.
- In a large mixing bowl, combine the almond flour, oat flour, cocoa powder, sea salt, and baking soda. Mix well.
- In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini and the chocolate chips.
- Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Let cool completely before eating, to prevent the muffins from sticking to the liners.
