Easy Almond Flour Zucchini Muffins with Chocolate Chips
They’re fluffy, naturally gluten-free, lightly sweetened with maple syrup, and perfect for busy mornings, picky eaters, or anyone looking for a simple baking win!
Equipment
- Muffin tin or muffin pan
- Large Mixing Bowl
- Box grater or cheese grater
- Paper towels or a clean kitchen towel
- Wire rack for cooling
Ingredients
- 1 cup almond flour
- ¾ cup oat flour sifted
- 2 teaspoon baking powder
- 2 medium zucchinis (about 1¾ cups) shredded (remove excess moisture)
- ⅓ cup creamy peanut butter
- ⅓ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk of choice Almond milk, oat milk, or dairy all work.
- ½ cup dark chocolate chips + more to top
Instructions
- Preheat your oven to 350°F and line or grease a muffin tin.
- In a large bowl, whisk together the almond flour, oat flour, and baking powder.
- In a separate bowl, mix the peanut butter, maple syrup, eggs, milk, and vanilla extract until smooth.Then, fold the shredded zucchini into the wet ingredients.
- Add the dry ingredients to the wet and mix just until combined. Stir in the chocolate chips.
- Divide the muffin batter evenly into 12 muffin cups, top with more chocolate chips.
- Bake for 20–25 minutes, or until a toothpick comes out clean.Cool on a wire rack for at least 15 minutes before digging in!
Notes
Hint: Make sure you squeeze out as much water as possible from your shredded zucchini before adding it to the batter! Too much moisture = soggy muffins. Use paper towels or a cheesecloth and give it a good squeeze over the sink!
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Nutrition
Calories: 211kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 28mgSodium: 128mgPotassium: 241mgFiber: 2gSugar: 10gVitamin A: 112IUVitamin C: 6mgCalcium: 116mgIron: 1mg
Tried this recipe?Let us know how it was!