Easy one-bowl Gluten Free Zucchini Muffins! These healthy, super moist flourless muffins make a delish breakfast, snack or dessert. Low in sugar and almost 6g of protein per muffin!
- 3/4 cup creamy almond butter
- 1 cup grated zucchini
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/3 cup chocolate chips
- Preheat oven to 350ºF. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
- Whisk together all ingredients except chocolate chips in a large mixing bowl. Fold in chocolate chips.
- Divide batter evenly into muffin tin, filling each to the top. Bake for 21-23 minutes, or until a knife comes out clean. Allow muffins cool for at least 20 minutes before removing from the pan and cooling on a wire rack.
These are also great with 1/4 tsp nutmeg!
Keywords: gluten free zucchini muffins