Chocolate Almond Flour Zucchini Muffins
Updated: Oct 19
Chocolate and Veggies for Breakfast?
After a post on helping our kiddos eat healthy, I thought I would share a family-favorite, kid-approved recipe with you!
These muffins are gluten free, dairy free, sugar free and grain free. Although, if you don’t have to be dairy free, a warm one from the oven sure is amazing with a slab of grass fed butter on it!
I usually double the recipe and put a dozen in the freezer. Raw cacao is the healthiest option for the chocolate, but unsweetened cocoa powder can be subbed. They will make your house smell amazing and your kiddos will be gobbling up some veggies with their protein-packed breakfast - win!
Let me know if you try them!
Chocolate Zucchini Muffins
2.5 cups almond ﬂour
2 eggs, room temperature
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 tsp vanilla
2 cups grated zucchini
1/3 cup raw cacao powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Preheat the oven to 350 degrees F and line mufﬁn tins with liners or grease with coconut oil.
In a large bowl, whisk together the eggs and coconut oil.
Whisk in syrup and vanilla, then stir in the zucchini.
In a separate bowl, stir together the almond flour, cocoa powder, baking soda, salt and cinnamon. Add to wet ingredients and stir until combined.
Fill each muffin cup 3/4 full and bake for 16-18 minutes, until a toothpick inserted comes out clean.
Let cool on a wire rack for a few minutes before eating. For best results, store in the refrigerator.