Description
Deliciously moist zucchini muffins studded with dark chocolate chips and fresh raspberries.
Ingredients
Scale
- 1/2 cup coconut flour
- 1/3 cup coconut palm sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups shredded zucchini
- 1/2 cup almond butter
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened milk (e.g., cashew milk)
- 1/3 cup dark chocolate chips
- 12–24 raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine dry ingredients: coconut flour, coconut palm sugar, salt, and baking powder.
- In a separate bowl, mix wet ingredients: shredded zucchini, almond butter, almond extract, vanilla extract, and milk until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined.
- Gently fold in dark chocolate chips and raspberries, being careful not to overmix.
- Divide batter evenly among the prepared muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5–10 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well; just thaw before enjoying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg