Gluten Free Zucchini Muffins
Quick and easy zucchini muffin recipe that everyone will love!
Servings: 12 muffins
Calories: 158kcal
Cost: $3
Equipment
- muffin pan and liners or silicone muffin liners
Ingredients
- 1 cup creamy almond butter I love the Kirkland brand.
- 2 eggs
- 1/4 cup maple syrup
- 1 cup zucchini grated, use a paper towel to squeeze and get the water removed
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 cup chocolate chips I like enjoy life dairy free chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Place all ingredients in a blender except the chocolate chips and blend until smooth. Once blended, use a spatula and fold in the chocolate chips.
- Once the batter is mixed, either use a silicone muffin pan or a muffin pan and add muffin cups or spray it with oil tp prevent sticking. Divide up the batter between 12 muffin cups. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Allow the muffins to sit before removing.
Notes
Storage: You can store these muffins in an air tight glass container for up to 5 days in the refrigerator or up to one month in the freezer.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 1 muffin.
Servings: This recipe should yield 12 muffins.
Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg