Preheat oven to 350°. Line a 12-cup muffin pan with liners.
In a bowl, combine the almond flour, cocoa powder, baking soda and salt.
In a large bowl, combine the eggs, maple syrup, coconut oil, almond milk and vanilla.
Add the dry ingredients to the egg mixture. Stir to combine. Add the zucchini and chocolate chips and stir.
Pour the batter into the muffin cups, filling about ¾ full. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Looking for a healthy, gluten-free muffin recipe? This moist muffin recipe is simple, delicious and nutritious. Made with fresh zucchini, dark chocolate chips, and almond flour, this baked goods recipe packs all the flavor, without the gluten. These muffins are a great source of protein for those following a vegetarian diet, containing 5 grams per serving. In addition, this recipe is also relatively low in both saturated fat (5g) and sodium (128 mg) making these baked goods both diabetic friendly and heart healthy. Another great thing about this muffin recipe? Those who are following a bariatric diet after weight loss surgery may be able to enjoy them! At just 191 calories per muffin, you can be sure to satisfy your sweet tooth without overindulging. This recipe is perfect for a quick breakfast before school, or even a guilt-free late night snack. Both kids and adults will love these muffins, enjoy!
Preheat oven to 350°. Line a 12-cup muffin pan with liners.
In a bowl, combine the almond flour, cocoa powder, baking soda and salt.
In a large bowl, combine the eggs, maple syrup, coconut oil, almond milk and vanilla.
Add the dry ingredients to the egg mixture. Stir to combine. Add the zucchini and chocolate chips and stir.
Pour the batter into the muffin cups, filling about ¾ full. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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