Easy Almond Flour Chocolate Zucchini Muffins
Equipment
- 1 Muffin Tray
- 12 Muffin liners or use a silicone muffin tray
Ingredients
- 2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Maple Syrup
- 3 large Eggs
- 1 medium Zucchini peeled, grated
Instructions
- Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners. Brush each liner with a small amount of coconut oil or use a silicone muffin tray.
- In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Mix well.
- In a medium-sized bowl, whisk together the oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.
- Spoon the muffin batter into the prepared muffin tray, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool completely before eating, to prevent the muffins from sticking to the liners.
Notes
Serving Size
One serving is equal to one muffin.
Zucchini
One medium zucchini is equal to about 2 cups of grated zucchini.
Storage
Store in the fridge for 5 days or in the freezer for a few months.
Nutrition
Serving: 1ServingCalories: 188kcalCarbohydrates: 10gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 96mgPotassium: 101mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 3mgCalcium: 59mgIron: 1mg