A moist chocolaty muffin that's free of flour and refined sugar, but full of flavor and yumminess.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.

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  • 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.

Nutrition Facts

206.4 calories; 4.3 g protein; 18.9 g carbohydrates; 0.3 mg cholesterol; 152.7 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2017
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 out. Just put almonds into a food processor until fine powder (works best with blanched almonds but I used regular.) then add a bit of oil (i added MCT oil) a little at a time. I was also out of bananas just subbed a ripe avocado. we loved this switch it added more healthy fat and less natural sugar. my husband keeps asking me to make these again. The children also liked these. sometimes (when I have bananas on hand) i throw those into a food processor and use the pureed banana as an 'icing' for the children. they get a kick out of frosting their muffins. thanks for posting such a great healthy muffin! Read More
(10)

Most helpful critical review

Rating: 1 stars
02/22/2020
these are absolutely horrid. I didn't expect them to be exactly like a regular muffin, but I did expect them to at least be edible. one of the worst things I've ever made or eaten and I followed the recipe to a T. Read More
(1)
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/16/2017
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 out. Just put almonds into a food processor until fine powder (works best with blanched almonds but I used regular.) then add a bit of oil (i added MCT oil) a little at a time. I was also out of bananas just subbed a ripe avocado. we loved this switch it added more healthy fat and less natural sugar. my husband keeps asking me to make these again. The children also liked these. sometimes (when I have bananas on hand) i throw those into a food processor and use the pureed banana as an 'icing' for the children. they get a kick out of frosting their muffins. thanks for posting such a great healthy muffin! Read More
(10)
Rating: 5 stars
05/16/2017
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 out. Just put almonds into a food processor until fine powder (works best with blanched almonds but I used regular.) then add a bit of oil (i added MCT oil) a little at a time. I was also out of bananas just subbed a ripe avocado. we loved this switch it added more healthy fat and less natural sugar. my husband keeps asking me to make these again. The children also liked these. sometimes (when I have bananas on hand) i throw those into a food processor and use the pureed banana as an 'icing' for the children. they get a kick out of frosting their muffins. thanks for posting such a great healthy muffin! Read More
(10)
Rating: 5 stars
09/09/2018
I have made these every week for about a year now. They’re great! Shredded carrots work if you’re short on zucchini. Read More
(5)
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Rating: 5 stars
04/13/2017
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 cup cooked quinoa. Thanks for this creative recipe! UPDATE; I use an electric mixer to beat the ingredients(prior to zucchini and morsels) together. I made another batch without quinoa and instead used 1/4 c. cooked teff. These came out moist and kids loved them! Read More
(3)
Rating: 5 stars
03/27/2018
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. Read More
(1)
Rating: 1 stars
02/22/2020
these are absolutely horrid. I didn't expect them to be exactly like a regular muffin, but I did expect them to at least be edible. one of the worst things I've ever made or eaten and I followed the recipe to a T. Read More
(1)
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Rating: 5 stars
05/30/2018
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! Read More
Rating: 5 stars
05/12/2020
My husband and I loved these! They had a brownie-like texture. I didn’t have a banana, so I substituted an avocado, which took away a little of the sweetness. If I use avocado again, I might add a few drops of Stevia. Read More
Rating: 5 stars
08/22/2018
I have nothing to say except- I doubled it and they were gone in 2 days Read More
Rating: 4 stars
08/28/2018
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 almonds. Hence it was a tad dry & a smidge crumbly in my opinion. My roommate loved it though said it would be great with a cup a coffee!:D Read More