I’ve had this recipe pinned for a long time and I finally decided to make it and now, I’ve made it 3 times for a total of 72 mini muffins.
I originally made these muffins for my 3 year old, to give to him for breakfast since we are currently on a breakfast food rut. I know he loves chocolate so I wanted to make a healthy muffin to enjoy for breakfast or as dessert after dinner. He has eaten 3 muffins for breakfast every day, along with bacon and fresh fruit.
One taste of this delicious muffins and I knew I was going to make them for myself to enjoy with my afternoon tea at work. I store a batch in my fridge at work and eat them throughout the week.
Here’s how I adapted the original recipe:
- I made them into mini muffins
- I used maple syrup
- I used my food processor instead of blender
- I increased the amount of zucchini, the more you add, the moist the muffins. I made them with 1.5 cups zucchini but found them too moist.
Flourless Chocolate Zucchini Mini Muffins
- 1/2 cup almond butter
- 1 ripe medium-sized banana
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1.25 cup zucchini, shredded and squeezed of excess liquid
- chocolate chips for toppings – I use Lily’s chocolate chips brand
- Preheat oven to 375F and prepare a mini muffin pan by spraying with cooking spray. Set aside.
- Add all ingredients except for zucchini and chocolate chips to a food processor and pulse on high until batter is smooth and creamy. Stir in shredded zucchini by hand.
- Pour batter into prepared muffin pan, equally filling each cavity. Sprinkle with chocolate chips.
- Bake for 10-12 minutes, (start watching them around the 10 min mark) until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in the fridge in an air-tight container for up to a week. I freeze any leftovers after 5 days.
Recipe adapted from Running With Spoons