These low carb Zucchini Muffins are flourless, oil-free and a spectacularly moist and delicious gluten free recipe! Made with wholesome ingredients for a perfect healthy snack.
I realized this week that I haven’t made a muffin in a long time! There was a time I was making muffins every week. I don’t know if I should call it cravings or obsessions. Coffee Cake Muffins, Blueberry Muffins, Chocolate Banana Muffins, I have so many I love!
All I know is this week I needed a muffin. These gluten free zucchini muffins showed up on My Fitness Pal app blog a while ago, so I decided to give them a try.
First of all, I was shocked that that there was absolutely no flour of any kind used in this recipe. And I will say, I was a little skeptical.
Then I was elated! Because they are so unbelievably amazing! These muffins make a great breakfast or little snack to have along with some fruit and/or yogurt.
I added a few mini chocolate chips to this batch too. It’s a great thing when you can sneak a little veggie into a muffin for your kids too. No one has a clue!
How to Make these Zucchini Muffins
Pre-heat oven to 375 °F
Spray a muffin tin with cooking spray or line with paper liners.
In a medium sized bowl, add all the ingredients, except the chocolate chips.
Stir until well combined.
Then gently stir in the chocolate chips.
Fill each muffin cavity about ¾ full with the mixture.
Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
Allow muffins to cool for 5-10 minutes.
Can You Freeze Muffins?
Yes! These muffins freeze well. I wrap each one individually in plastic wrap and then place them in a freezer bag for up to 4 months. <– if they would ever make it that long.
Low Carb Zucchini Muffins
Ingredients
- 1 cup zucchini grated and water squeezed out.
- 1 cup creamy almond butter
- ¼ cup maple syrup
- 2 large eggs
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons dark chocolate chips
Instructions
- Pre-heat oven to 375°F
- Spray a muffin tin with cooking spray or line with paper liners.
- Grate the zucchini and squeeze the water out of it.
- In a medium sized bowl, add all the ingredients, except the chocolate chips.
- Stir until well combined.
- Then, gently stir in the chocolate chips.
- Fill each muffin cavity about ¾ full with the mixture.
- Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5-10 minutes.
- Remove from muffin tin and let cool completely on a wire rack.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Inspired by Eating Bird Food
Miz Helen
Your Gluten Free Zucchini Muffins will be delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
April J Harris
These look like such delicious muffins, Sherri! I especially like the addition of the dark chocolate chips! Thank you for sharing these tasty, healthier treats with the Hearth and Soul Link Party. Pinning and sharing. I hope you have a lovely weekend!
Ann
What can I use other than almond butter?
MoWeb
Any nut butter