Name: Flourless Chocolate Zucchini Mini Muffins
Prep time: 12 min
Cook time: 15 min
Ingredients: 1/4 cup sunflower seed butter* (*Can substitute peanut butter or your favorite nut butter.); 1 ripe medium to large size banana; 1 large egg; 1/4 cup honey or maple syrup; 1/4 cup cocoa powder; 2 TBSP coconut oil (melted); 2 tsp cinnamon; 1 tsp vanilla extract; 1 tsp salt; 1 tsp baking soda; 1 1/2 cup shredded zucchini, (well-drained); 1/4 cup chocolate chips

Hey all of you gardeners out there with green thumbs, I know you have some beautiful zucchini’s that need to be used and I have the perfect recipe for you to try. These Flourless Chocolate Zucchini Mini Muffins are not only easy to make but are kid approved; even with the added veggies and fruit.

Flourless Chocolate Zucchini Mini Muffins

They look great right? We enjoy these mini muffins as snacks and yummy breakfasts on school mornings. What I love about them is that they are easy to make, filled with great wholesome ingredients and the perfect size for the kids.

Ingredients:

¼ cup sunflower seed butter*
1 ripe medium to large size banana
1 large egg
¼ cup honey or maple syrup
¼ cup cocoa powder
2 Tablespoons coconut oil, melted
2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups shredded zucchini, well-drained
¼ cup chocolate chips

Directions:

1. Preheat oven to 375 degrees and grease or line a mini-muffin tin.

2. Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth.

3. Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.

4. Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.

5. Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean.

6. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.

Tips For This Yummy Recipe

*Can substitute peanut butter or your favorite nut butter.

*Store in air-tight container for up to 3 days at room temperature.

*Muffins can also be frozen for up to 3 months in an air-tight container

Finding Healthy Replacements For Our Favorite Recipes

Most of the recipes I have used for chocolate zucchini muffins and bread include white whole wheat flour for part or all of the flour plus white sugar. This flourless chocolate zucchini muffins healthy recipe uses banana and a nut nutter for the bulk of the recipe. Such an easy replacement without losing the great flavors we all love to enjoy this time of the year.

Freeze Them For Later

This time of the year usually brings an abundance of zucchini for gardeners. I remember walking into the staff lounge at work and seeing tables full of giant beautiful zucchini. What I love about this Flourless Chocolate Zucchini Mini Muffin recipe is that these mini muffins can be easily prepared and then frozen for later. These freeze very well and come in handy for breakfast treats and snacks.

Flourless Chocolate Zucchini Mini Muffins

These Flourless Chocolate Zucchini Mini Muffins are not only easy to make but are kid approved; even with the added veggies and fruit.

Course Breakfast, Snack

Keyword muffins, Zucchini

Prep Time 12 minutes

Cook Time 15 minutes

Servings 24 muffins

Author Censie

Ingredients

1/4 cup sunflower seed butter* *Can substitute peanut butter or your favorite nut butter.
1 ripe medium to large size banana
1 large egg
1/4 cup honey or maple syrup
1/4 cup cocoa powder
2 TBSP coconut oil melted
2 tsp cinnamon
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 1/2 cup shredded zucchini, well-drained
1/4 cup chocolate chips

Instructions

Preheat oven to 375 degrees and grease or line a mini-muffin tin.
Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth. (I use a Blendtec blender, on 2 speed for 5 seconds).
Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.
Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean.
Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
-Store in air-tight container for up to 3 days at room temperature.
-Muffins can also be frozen for up to 3 months in an air-tight container