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5 from 1 vote

Flourless Zucchini Chocolate Muffins

Flourless Zucchini Chocolate Muffins is one of the interesting ways to include vegetables in your kids diet.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 muffins
Author Sushma Iyer

Ingredients

  • 170 gms (1 cup) grated Zucchini
  • 180 gms (1/2 cup) Almond Butter
  • 1 no ripe banana
  • 1 no egg
  • 90 gm (1/4 cup) honey
  • 30 gm (1/4 cup) cocoa powder
  • 2 tbsp ground Flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 3/4 cup (120 gms) chocolate chips

Instructions

  • Preheat oven to 190°C and line a muffin tray with paper cups
  • Squeeze excess water from the grated zucchini, strain and keep aside. (Use the water from the zucchini to make chapati dough)
  • In a blender, blend together almond butter, banana, egg, honey, cocoa powder, ground flaxseed, vanilla extract and baking soda until smooth.
  • Transfer this to a mixing bowl, add in the squeezed out zucchini and the chocolate chips reserving some to top at the end. Stir to combine
  • Scoop out even batter into the prepared paper cups in the muffin tin. Top it off with the reserved chocolate chips.
  • Bake in the preheated oven of 190°C for 18-25 mins. Do turn your pan half way around while baking if you have hot spots in the oven.
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