Chocolate Chunk Zucchini Muffins
Almond butter replaces the oil in these muffins and they're packed with shredded zucchini and dark chocolate chunks.
Servings: 12 servings
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons almond butter
- 6 tablespoons maple syrup
- 2 eggs
- 1/2 cup unsweetened almond milk, or milk of choice
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1/2 cup dark chocolate chunks, or chocolate chips
Instructions
- Preheat oven to 400° F. and line a standard muffin pan with liners.
- In a large bowl whisk together the dry ingredients and stir in the shredded zucchini and chocolate chunks.
- In a smaller bowl whisk together the wet ingredients, then pour it in with the dry. Fold together until combined, then divide the muffin batter evenly into the prepared muffin pan filling each cup approximately 3/4 of the way full.
- Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for a few minutes before serving.
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 209mg | Fiber: 2g | Sugar: 10g