Description
Super moist and delicious vegan and gluten-free muffins made with zucchini, almond flour, dark chocolate chips, and SunButter. Perfect for snacking!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 1 large zucchini, grated (skins left on!)
- ⅓ cup Organic SunButter
- ⅓ cup pure maple syrup
- 1 ½ cups almond flour
- ⅓ cup dark chocolate chips
- ⅓ cup walnuts (optional)
Instructions
- Preheat the oven to 350°F and line a muffin tin with muffin liners.
- In a large mixing bowl, add the ground flaxseed and filtered water and allow it to sit for 5 minutes to gel.
- Grate the zucchini with a vegetable grater or add it to a high speed blender or food processor and pulse until grated but not pureed.
- Add the grated zucchini, SunButter, and maple syrup to the mixing bowl with the flax egg and mix well to combine.
- Sift in the almond flour and mix again.
- Fold in the dark chocolate chips and optional walnuts and stir until they’re evenly distributed.
- Divide the batter evenly between 12 muffin cups and bake muffins for 25-35 minutes, until the muffins are firm to the touch and slightly golden brown on the top and edges.
- Remove the muffins from the oven and allow them to cool slightly before serving.
- Store leftovers muffins in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from The Toasted Pine Nut
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffin, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free