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Ingredients
Scale
- 2 large eggs (room temperature)
- 1/4 cup smooth almond butter
- 1/4 cup organic refined coconut oil (melted and cooled to almost room temperature)
- 1/2 cup maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon juice
- 1 3/4 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 2 cups shredded zucchini (about 2 medium, water squeezed out with paper towels after shredding, approximately 7 oz after squeezing)
- 1 cup mini chocolate chips or dark chocolate morsels
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with parchment liners.
- In a large bowl, whisk together eggs, almond butter, melted coconut oil, coconut sugar, and vanilla extract until smooth.
- In a separate bowl, mix almond flour, tapioca flour, baking soda, and sea salt.
- Gradually stir dry ingredients into the wet mixture until well combined.
- Fold in shredded zucchini and chocolate chips, reserving some chocolate chips for topping if desired.
- Fill muffin cups about 3/4 full with batter and sprinkle saved chocolate chips on top.
- Bake for 22-25 minutes until muffins are set and lightly browned.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze out as much moisture as possible from the zucchini for the best texture.
Consider adding spices like cinnamon or nutmeg for enhanced flavor.
Ensure all ingredients are at room temperature for optimal mixing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6
- Sodium: 150
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 4
- Cholesterol: 35