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!
1cupgrated zucchini
1cupalmond butter
3eggs
¼cuppure maple syrup or honey
¼cupmini chocolate chips
1tspvanilla extract
1tspcinnamon
½tspbaking powder
¼tspnutmeg
¼tspsea salt
Coconut sugar, sprinkled on top (optional)
1
Preheat your oven to 350°F and line a muffin tin with silicone liners.
2
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.
3
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.
4
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!
Preheat your oven to 350°F and line a muffin tin with silicone liners.
2
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.
3
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.
4
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!
