Almond Flour Chocolate Chip Zucchini Muffins
Serves 9
10 mins prep
28 mins cook
38 mins total
Moist and nutritious Chocolate Chip Zucchini Muffins made with Almond Flour: A secretly veggie-loaded, low carb, paleo-friendly and gluten-free treat that makes for the perfect sweet breakfast bake.
Preheat oven to 350°F and line a 9-cup muffin pan and lightly spray insides with cooking spray or coconut oil.
Finely chop zucchini using food processor and squeeze out as much moisture as possible.
In a medium bowl, combine almond flour, coconut flour, baking powder, sweetener, cinnamon and salt.
In a large bowl, whisk together eggs, yogurt, almond milk and vanilla.
Add dry mix to wet, and lightly mix until combined and lumps are gone.
Stir in zucchini and chocolate chips, reserving about 2 Tbsp chips for the top. Batter will be thick.
Divide the batter among muffin cups, and top with remaining chocolate chips.
Bake for about 28 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
