Almond Flour Zucchini Muffins
Zucchini chocolate chip muffins! This recipe uses almond flour rather than traditional all-purpose wheat flour for a much lower carb and gluten free treat. These delicious morsels are perfect for a quick, grab-and-go breakfast, healthy snack or dessert. Whip them up in just 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Almond Flour, Almond Flour Zucchini Muffins, Gluten Free, Grab and go snacks, Healthy Breakfast, Healthy Muffins, Meal Planning, Vegetarian, Zucchini Chocolate Chip Muffins
Servings: 12
Calories: 178kcal
- 1 cup zucchini puree *approximately one medium size zucchini
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons 0% fat Greek yogurt
- 2 tablespoons agave nectar *sub maple syrup or honey if preferred
- 1 teaspoon lemon zest
- 2 & ¼ cups almond flour *see note below
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips *see note below
Recipe notes:
Almond flour: for proper measurement, use a spoon and scoop almond flour into a measuring cup until overflowing, then level with a knife. Sticking your measuring cup right into the flour container may cause a "packing" effect and could result in too much flour. Always scoop and level!
Chocolate chips: I always use Ghirardelli dark chocolate chips – they are SO good. I highly recommend them!
Preheat oven to 375°F.
Puree zucchini in a food processor (*tip: a cheese / box grater works well if you don't have a food processor)!
Measure shredded zucchini, eggs, vanilla extract, Greek yogurt, agave nectar and lemon zest into a large bowl and mix until well combined.
Add almond flour, baking powder, baking soda and salt to a separate, smaller bowl and whisk well.
Pour dry ingredients into wet and gently combine (be careful not to overmix as this can cause muffins to sink in the middle)!
Fold chocolate chips into batter.
Place silicone liners (or paper liners) in a 12 count muffin pan and lightly coat with non-stick cooking spray.
Portion batter into cavities and then bake for 15-20 minutes until golden. Once a toothpick comes out clean, muffins are fully baked.
Allow to cool and enjoy!
Storage:
Once they've completely cooled, place muffins in an airtight container or Ziploc bag. Press to remove excess air and store in a cool, dry place for up to 3 day (or refrigerate for up to a week.).You can also freeze muffins for up to 3 months. Cloak each in plastic wrap (to help prevent freezer burn). Store wrapped muffins in a Ziploc baggie or freezer safe food-storage container.
Serving: 1muffin (all values are approximate). | Sugar: 7.4g | Fiber: 3.2g | Calories: 178kcal | Fat: 13.2g | Protein: 6.1g | Carbohydrates: 11.8g