I have three monstrous zucchini's sitting on my kitchen counter right now, and I can't wait to use one for these flourless chocolate zucchini muffins. I have a sweet tooth, and I can even feed them to my kids, and feel good knowing they're still getting some nutritional benefits.
Flourless Chocolate Zucchini Muffins
½ cup almond butter
1 ripe medium/large banana
1 large egg
¼ cup honey
¼ cup unsweetened cocoa powder
2 Tbsp. ground flaxseed
1 tsp vanilla extract
½ tsp. baking soda
1 cup zucchini, shredded and squeezed of excess liquid
¼ cup chocolate chips, plus more for sprinkling on top
1. Pre-heat oven to 375 degrees F. Prepare a muffin pan by spraying 9 cavities with cooking spray.
2. Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
4. Bake ~for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for approx. 10 minutes before removing. Store in an air-tight container for up to a week.
Makes 9 muffins
*Note: you can sub almond for your favorite nut butter, or use a sunflower seed butter to make these nut-free.
Enjoy this delicious and nutritious treat!
Recipe courtesy of Amanda at Running with Spoons.