Flourless Zucchini Chocolate Muffins
Servings
12
Servings
12
Ingredients
  • Olive oil spray
  • 1cup zucchinigrated
  • 3/4cup peanut butter
  • 1 bananalarge
  • 1 egg
  • 2tbsp cacao powder
  • 1/4cup honey and maple syrupmixed together
  • 1.5tbsp brown flaxseed meal
  • 1/2tbsp chia seeds
  • 1.5tsp vanilla extract
  • 1/2tsp baking soda
  • 1/4tsp baking powder
  • 1/2cup dark chocolate chips
  • 2tbsp shredded coconut
Instructions
  1. Preheat the oven to 180C and spray a 12 hole muffin pan with olive oil, or line with cupcake liners.
  2. Grate zucchini and squeeze out the excess water.
  3. In a food processor place peanut butter, banana, egg, cacao, honey and syrup, flaxseed meal, chia seeds, vanilla, baking soda and baking powder and blend until a smooth batter forms.
  4. Fold through the zucchini and half of the chocolate chips.
  5. Spoon mixture into the muffin tray and sprinkle with the rest of the chocolate chips and coconut.
  6. Bake for around 20 minutes or until a skewer inserted into the centre comes out clean.
  7. Cool muffins in the pan for 10 minutes before removing and cooling completely on a wire rack.
  8. Store in an airtight container.
Recipe Notes

170 calories per muffin.

Print Recipe
Flourless Zucchini Chocolate Muffins
Course Snacks
Cuisine Muffins
Servings
Ingredients
  • Olive oil spray
  • 1 cup zucchini grated
  • 3/4 cup peanut butter
  • 1 banana large
  • 1 egg
  • 2 tbsp cacao powder
  • 1/4 cup honey and maple syrup mixed together
  • 1.5 tbsp brown flaxseed meal
  • 1/2 tbsp chia seeds
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup dark chocolate chips
  • 2 tbsp shredded coconut
Course Snacks
Cuisine Muffins
Servings
Ingredients
  • Olive oil spray
  • 1 cup zucchini grated
  • 3/4 cup peanut butter
  • 1 banana large
  • 1 egg
  • 2 tbsp cacao powder
  • 1/4 cup honey and maple syrup mixed together
  • 1.5 tbsp brown flaxseed meal
  • 1/2 tbsp chia seeds
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup dark chocolate chips
  • 2 tbsp shredded coconut
Instructions
  1. Preheat the oven to 180C and spray a 12 hole muffin pan with olive oil, or line with cupcake liners.
  2. Grate zucchini and squeeze out the excess water.
  3. In a food processor place peanut butter, banana, egg, cacao, honey and syrup, flaxseed meal, chia seeds, vanilla, baking soda and baking powder and blend until a smooth batter forms.
  4. Fold through the zucchini and half of the chocolate chips.
  5. Spoon mixture into the muffin tray and sprinkle with the rest of the chocolate chips and coconut.
  6. Bake for around 20 minutes or until a skewer inserted into the centre comes out clean.
  7. Cool muffins in the pan for 10 minutes before removing and cooling completely on a wire rack.
  8. Store in an airtight container.
Recipe Notes

170 calories per muffin.