Healthy Chocolate Zucchini Muffins

Zucchini season was made for these Chocolate Zucchini Muffins! They have a moist, tender texture, they’re packed with zucchini and studded with dark chocolate chips. There’s no refined sugar, dairy and they’re gluten-free, so they’re perfect for meal prep breakfast, snacks or even dessert!

Author: Flavor the Moments

Category: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 237 kcal per serving

Ingredients

⅓ cup - coconut oil
⅔ cup - pure maple syrup
2 - eggs
⅓ cup - unsweetened almond milk
1 tsp - pure vanilla extract
2 cups - oat flour
½ cup - unsweetened cocoa powder
2 teaspoons - baking powder
¼ tsp - baking soda
¼ tsp - salt
2 cups - zucchini
⅓ cup - mini dark chocolate chips or your favorite

Instructions

Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
In a large bowl, vigorously whisk the coconut oil, maple syrup and eggs until frothy, about 30 seconds. Add the almond milk and vanilla and whisk until combined.
Add the oat flour, cocoa powder, baking powder, baking soda and salt, and whisk until incorporated an no lumps remain.
Fold in the grated zucchini and chocolate chips until well incorporated, then divide the batter equally between the (12) muffin cups and top with the chocolate chips.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from heat and cool for 10 minutes on a wire rack. After 10 minutes, remove the muffins from the pan and cool completely. Enjoy!