Flourless Chocolate Zucchini Muffins

Ingredients

• 1 zucchini (medium; grated and pressed dry)
• 1 banana (large and ripe; mashed into a paste)
• 0.5 cup almond butter or nut butter of choice
• 1 egg (large)
• 2 tbsp maple syrup
• 2 tbsp ground flax seed
• 2 tsp vanilla extract
• 0.75 tsp baking soda
• 0.75 cup chocolate chips (reserve some for topping)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a muffin tin for either 9 large muffins or 12 standard-size muffins.

2. 2

   Grate the zucchini. Press out its moisture with a paper towel, then set it aside.

3. 3

   Mash the ripe banana into a paste; the author notes that mashing it on a plate is easier than using a bowl.

4. 4

   Transfer the mashed banana to a large bowl. Add the almond butter, egg, maple syrup, ground flaxseed, vanilla extract, and baking soda.

5. 5

   Mix the ingredients until smooth.

6. 6

   Add the grated zucchini and most of the chocolate chips, reserving some chips for the tops. Mix the batter well.

7. 7

   Divide the batter among the prepared muffin liners, making either 9 large muffins or 12 standard-size muffins.

8. 8

   Top the muffins with the reserved chocolate chips.

9. 9

   Bake 28–30 minutes for large muffins or 25–28 minutes for standard-size muffins. They are done when a toothpick comes out clean.

10. 10

    Remove the muffins from the oven and let them cool before eating.

Notes

The author says the muffins keep in the refrigerator for up to 1 week or in the freezer for up to 3 months. Yield is 9 large or 12 standard-size muffins; servings set to 9 large muffins. The recipe gives a choice of almond butter or another nut butter; nutrition and allergen category are estimated for almond butter.

Nutrition per serving

• breakfast
• snack
• vegetarian
• gluten-free
• flourless
• baked
• meal prep