Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Name: Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 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 cups almond flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup dark chocolate chips *see note below

by Garlic Salt & Lime

12 servings

30 min

Healthy 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, snack or dessert. Whip them up in just 30 minutes!

Zucchini Chocolate Chip Muffins!

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Zucchini Chocolate Chip Muffin Close Up!

A QUICK OVERVIEW – MAKING ZUCCHINI CHOCOLATE CHIPS MUFFINS: Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!

Preheat oven to 375°F.
Measure all wet ingredients into a large bowl and whisk well.
Mix dry ingredients together in a smaller, separate bowl.
Pour dry ingredients into wet, and stir gently (do not overmix).
Gently stir 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 each cavity until each is three-quarters full.
Bake for 18-20 minutes. Once a toothpick comes out clean, muffins are done.
Allow to cool and enjoy!

HANDY TIP:

I really love and highly recommend reusable silicone muffin pan liners. They work so well with this recipe (and many others) and completely eliminate sticking. Pictured below are the liners I purchased. They’re affordable, cute and dishwasher safe!

almond flour zucchini chocolate chip muffins gluten free

Step by step photos:

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Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

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Recipe details

Yield 12 servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

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 cups almond flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips *see note below

Instructions

Puree zucchini in a food processor (*tip: a cheese grater works well if you don't have a food processor)!
Measure zucchini puree, 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)!
Stir 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 18-20 minutes until golden. Once a toothpick comes out clean, muffins are fully baked.
Allow to cool and enjoy!

Storage:

Refrigerate in an air-tight, food-safe container for 3-5 days.

Reheat:

Simply microwave on high for 20-30 seconds!

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Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Recipe details

Ingredients

Instructions

Storage:

Reheat:

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Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Almond Flour Zucchini Chocolate Chip Muffins | Gluten Free

Recipe details

Ingredients

Instructions

Storage:

Reheat:

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