Ingredients55 m servings 206
- Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
- Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.
Per Serving: 206 calories; 14.5 18.9 4.3 < 1 153 Full nutrition
ReviewsRead all reviews 9
This was great right next to a cup of coffee! as is, is awesome I am sure, the only changes I made was based on what i had in my pantry. I did have to grind my own almonds into butter bc I was...
I have made these every week for about a year now. They’re great! Shredded carrots work if you’re short on zucchini.
I'm glad I decided to try this recipe! I would of never thought of this combination, but it worked out great! I love the taste, but I cut out 1/4 c. of the chocolate morsels. I also added 1/4 cu...
No changes...it was a perfect chocolate cupcake. No egg, No flour but it has a cakie consistency. Don’t know my chemistry but it’s a miracle.
I had most of the ingredients. I substituted hemp seeds for the ground flax seed; and since I didn't have ANY chocolate chips :), I substituted ea for a 1/4 cup oatmeal, and 1/4 cup slivered al...
I have nothing to say except- I doubled it and they were gone in 2 days
These are so good! Very light and not too sweet. I mixed everything but the chocolate chips in the food processor. Added them at the end. Didn’t have bittersweet chocolate, so left the tops plai...
I was skeptical at first, but these are delicious and surprisingly good! It tastes like a guilt free brownie. Great vegan and gluten free recipe! Thank you for posting!