This muffin recipe was a pretty big hit at my house…no one even knew there was a vegetable mixed in!
If you do not have a blender…no worries it is not necessary. You can mix it the old fashion way (by hand!) or you can also use a hand mixer. If you are going to make them without the blender or mixer, make sure to whisk the eggs and wet ingredients before adding in the dry ingredients!
Give them a try and let us know what you think!
Chocolate Zucchini Blender Muffins - Recipe (Yields 12)
2 cups almond flour
1 cup zucchini (grated & strained - i like to use cheesecloth or a mesh bag to remove excess water from the zucchini)
1/2 cup tapioca starch (brown rice flour works as well or an all purpose flour if you don’t want to be gluten free)
1/2 cup raw cacao powder
1/2 cup + 2 tbsp maple syrup
1/2 cup dark chocolate chips (or dairy free chocolate chips - I like the “enjoy life” brand)
2 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp baking soda
Preheat oven to 350 F
Put all ingredients (except zucchini and chocolate chips) in blender.
Blend for 10-15 seconds on high, scrape down sides and do 1-2 more times until fully mixed.
Put batter into a mixing bowl, stir in zucchini and chocolate chips
Fill muffin cups 3/4 of the way with the batter
Bake in the oven for 18-20 mins or until toothpick comes out clean