Gluten Free Zucchini Muffins
These gluten free zucchini muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect healthy snack.
- 1 cup zucchini grated
- 1 cup creamy almond butter
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons dark chocolate chips
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.
Remove from muffin tin and let cool completely on a wire rack.
Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It's my thing.) These muffins freeze great as well.
Note: If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.
Serving: 1muffin | Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 95mg | Iron: 0.9mg