Flourless Chocolate Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Instructions
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1.Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2.Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.
3.Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
4.Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* You can sub almond for your favourite nut butter, OR use a sunflower seed or soy nut butter to make these nut-free.
Serving Size: Yields: 9 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user TPLAUNT.
.5 cup Almond Butter 1 medium (7" to 7-7/8" long) Banana, fresh 1 large Egg, fresh, whole, raw .25 cup Honey .25 cup Cocoa, dry powder, unsweetened 2 tbsp *Flax Seed Meal (ground flax) 1 tsp Vanilla Extract .5 tsp Baking Soda 1 cup Zucchini, shredded (by CINDYBEL) 8 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
Instructions
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1.Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2.Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.
3.Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
4.Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* You can sub almond for your favourite nut butter, OR use a sunflower seed or soy nut butter to make these nut-free.
Serving Size: Yields: 9 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user TPLAUNT.
Nutritional Info Amount Per Serving
- Calories: 1,911.0
- Total Fat: 114.4 g
- Cholesterol: 186.0 mg
- Sodium: 737.2 mg
- Total Carbs: 216.2 g
- Dietary Fiber: 28.3 g
- Protein: 35.3 g
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