I’m not kidding. These chocolate zucchini muffins are seriously ridiculous.
I usually don’t write two food posts in a row, but I can’t even keep them to myself. I posted a picture on Instagram and enough of you wanted the recipe that I figured I should share.
I’ve been pretty loyal to these flourless zucchini muffins over the past few months, and I still make a batch every few weeks. They have a perfect texture and taste and it’s really hard to believe they have no grain, flour or refined sugar. As much as I love them, I wanted to experiment and change it up a little. While my husband warned me not to change something that wasn’t broken (he kind of loves the muffins), I went searching, anyway.
The problem I’ve found with most “flourless” muffin recipes is that they require a lot of eggs to make up for some of the other lost ingredients. We are talking 5 eggs to make 5 muffins. I love eggs, but I just can’t wrap my mind around using that many eggs to make so few muffins! I don’t even have room in my fridge for the eggs I’d have to buy every week.
I came across these amazing muffins in my research, and was inspired. I immediately got to work.
The result is nothing short of amazing. I have to give Amanda the credit for these. I just mixed and matched a few things to get them to the consistency I wanted.
I added a few ingredients to help soak up the liquid and give the chocolate zucchini muffins more body. I decreased the sweetener and added dried cranberries because I like the burst of tartness and difference in texture.
You will see there are two scant tablespoons of coconut flour in the recipe. (Yes, I still consider coconut flour to be “flourless”.) Coconut flour is amazing at soaking up liquid, and I find when I add just a little to my flourless or paleo recipes, they hold together a little better.
I hate to knock the original zucchini muffins, but these might – just might – edge them out for first place.
I mean, they are chocolate.
These flourless chocolate zucchini muffins use banana and honey for just a hint of natural sweetness. They are grain free and get a healthy dose of good fat and protein from the almond butter.
They also contain a full cup of fresh, shredded zucchini. Meaning I feel really good about feeding them to my young daughter and family.
Please don’t assume all flour is bad just because I look for recipes and food options that don’t contain it. I personally am sensitive to gluten, but my husband and daughter aren’t. I just know how wheat and grain focused our diets can be if we let them. Between whole wheat pancakes for breakfast, a healthy wrap for lunch and rice at dinner, the wheat and grains can get a little crazy (especially in a kids’ diet when all they want are tortillas and crackers). When I have the option to use other ingredients and substitute a no grain option for a grain option, I’ll take it.
Back to these muffins.
They are easy to prepare and come out moist and decadent. Because they don’t have flour, they won’t fluff up like regular muffins. They turn out a little more dense, which I personally prefer. If you’ve never tried muffins without flour, don’t be surprised if you never go back!
Enjoy these as an afternoon snack or pack in your kids’ school lunch (if your school is nut free, just substitute sunflower seed butter for the almond butter). I keep them in the fridge for a week and the freezer up to a month.
I promise, they won’t last that long.
Addictive Flourless Chocolate Zucchini Muffins
- 1/2 cup almond butter
- 1 large ripe banana
- 1 egg
- 3 tablespoons maple syrup honey or brown rice syrup would work as well
- 1 teaspoon apple cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons ground flax seed
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 cup shredded zucchini squeezed dry
- 1/3 cup mini chocolate chips
- 1/2 tablespoon chia seeds
- 1/3 cup dried cranberries
- Place everything but the last three ingredients into a bowl or high speed blender.
- Mash and mix by hand, or blend, until everything is incorporated.
- Mix in the zucchini, chocolate chips, cranberries and chia seeds by hand.
- Spray your muffin pan liberally with coconut oil or other non-stick spray.
- Bake at 375 degrees for 20 minutes.
- Let cool and enjoy!