These grain-free, gluten-free, and flour-free muffins (say that 3x fast!) are a great hidden veggies recipe that works well for breakfasts, snacks, and school lunchboxes. Amazingly, almond butter acts as a replacement for flour and creates a perfectly moist and fluffy treat!
Preheat your oven to 350°F and line a muffin tin with silicone liners.
Take grated zucchini and put it in the middle of a cheese cloth or clean dish towel. Wrap zucchini with the towel and squeeze out/discard as much of the liquid as you can.
Add drained zucchini to a large mixing bowl and add in all ingredients except for the chocolate chips. Mix well, and then fold in the chocolate chips last. Sprinkle coconut sugar on top (optional) for extra sweetness.
Pour batter into the silicone liners. Bake for 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Enjoy!
Ingredients
Directions
Preheat your oven to 350°F and line a muffin tin with silicone liners.
Take grated zucchini and put it in the middle of a cheese cloth or clean dish towel. Wrap zucchini with the towel and squeeze out/discard as much of the liquid as you can.
Add drained zucchini to a large mixing bowl and add in all ingredients except for the chocolate chips. Mix well, and then fold in the chocolate chips last. Sprinkle coconut sugar on top (optional) for extra sweetness.
Pour batter into the silicone liners. Bake for 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Enjoy!