Flourless Zucchini Muffins

Hey everyone! I hope you are having a wonderful Wednesday.

I am so excited to share this recipe with you because it is one of my all time favs! Not only is this recipe made with wholesome, healthy ingredients, it is also COMPLETELY FLOURLESS! I used almond butter in place of the flour, which is honestly one of the best substitutes ever. These muffins turned out so fluffy, decadent, and tasty!

On top of being flourless, let’s talk about all the health benefits that almond butter has to offer.

1. Great source of Vitamin E, riboflavin, phosphorus, magnesium, and copper,

2. Almond butter contains fiber, protein, and monounsaturated fat, this ingredient is HEART HEALTHY!!

3. Low calorie, great for weight loss.

This recipe is as easy as one, two, three! Combine the ingredients together, scoop the batter into a muffin pan to bake, and ENJOY!

Recipe is below:

INGREDIENTS:

• 1 cup grated zucchini

• 1 cup creamy almond butter

• 1/4 cup maple syrup or honey

• 3 eggs, beaten

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 1/2 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1/4 cup chocolate chips + more for topping

INSTRUCTIONS:

1. Preheat oven to 350°F and prepare a muffin tin by spraying well with cooking spray or line the tins with paper.

2. Measure 1 cup of grated zucchini then wrap the zucchini in paper towels (or a kitchen towel) and squeeze out as much liquid as possible. Discard liquid.

3. Add zucchini, almond butter, maple syrup, eggs, cinnamon, vanilla, baking powder and salt to a medium mixing bowl. Mix until well combined and then gently stir in chocolate chips.

4. Fill each muffin cavity about ¾ full with the muffin mixture. Top with extra chocolate chips, if desired.

5. Bake for 20-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. If they’re sticking at all, use a butter knife to go along the rim of the muffin tin to help you detach the muffin from the tin and get them out in one piece.

6. Muffins are always best fresh, but these will keep airtight in the fridge for about 5 days, or in the freezer for up to 4 months.

As always, please leave a comment below or like this post! It truly makes my day everytime I hear from you all.

NUTRITION

• Serving Size: 1 muffin

• Calories: 180

• Sugar: 5g

• Fat: 14.5g

• Carbohydrates: 13.5g

• Sodium: 122.3g

• Fiber: 4.6g

• Protein: 5.5g