Flourless Chocolate Zucchini Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Flourless Chocolate Zucchini Muffins calories by ingredient


Introduction

Author: Amanda @ Running with Spoons
These muffins are super soft and super chocolatey. They’re a little denser and fudgier than your average muffin because of the fact that they don’t have any flour to fluff them up, but that just puts them somewhere between a muffin and a brownie, which is never a bad thing in my books.

They’re gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, and 100% crazy delicious. And the best part is that you only need about 5 minutes and a blender/food processor to whip them up, followed by 20 minutes of delicious smells wafting out of your kitchen.
http://www.runningwithspoons.c
om/2015/06/05/flourless-chocolate-zucc
hini-muffins/#_a5y_p=4148567 Author: Amanda @ Running with Spoons
These muffins are super soft and super chocolatey. They’re a little denser and fudgier than your average muffin because of the fact that they don’t have any flour to fluff them up, but that just puts them somewhere between a muffin and a brownie, which is never a bad thing in my books.

They’re gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, and 100% crazy delicious. And the best part is that you only need about 5 minutes and a blender/food processor to whip them up, followed by 20 minutes of delicious smells wafting out of your kitchen.
http://www.runningwithspoons.c
om/2015/06/05/flourless-chocolate-zucc
hini-muffins/#_a5y_p=4148567
Number of Servings: 1

Ingredients

    .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

Directions


Instructions







Report this ad


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.