Can you keep a secret? These double chocolate zucchini muffins are actually good for you. Vegetarian, grain free and can be dairy free.
- muffin tin and liners
- 2 eggs, separated (may use 2 chia or flax eggs instead)
- 1 cup creamy, unsweetened almond butter (if using salted variety, skip the salt)
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon instant coffee powder (optional)
- 1 teaspoon vanilla
- 1 teaspoon baking soda (make sure it’s fresh)
- 2 small zucchini ( 1 1/2 cups shredded)
- 1 cup dark or semi sweet chocolate chips (can be dairy free)
- 1/2 cup pecans or walnuts, chopped (optional)
Preheat oven to 350 F and fill 12 muffin cups with paper liners.
In two small bowls, separate egg yolks from whites. For this recipe, you will only need 1 yolk but both egg whites. Save other yolk for another meal. Whisk egg whites until very thick and frothy, then set aside.
In a large bowl, use a rubber spatula or electric mixer to combine: 1 egg yolk, almond butter, maple syrup, cocoa powder, salt (if using), coffee powder, vanilla and baking soda. Stir until smooth and set aside.
In another bowl, combine: grated zucchini, chocolate chips and nuts, if using.
Stir zucchini mixture into almond butter mixture. It will be very thick. Then, gently fold egg whites into batter until thoroughly combined. (Be gentle so you don’t deflate egg whites, which will give these flourless muffins a “lift”.)
Use an ice cream scoop or 1/4 cup to load mixture into 12 muffin cups.
Bake 20 – 25 minutes, until a toothpick inserted in the center comes out almost clean. (Start checking for doneness after 18 minutes, so you don’t over bake!)
Cool before serving. Delicious hot, cold or room temperature. Muffins freeze well, if they last that long!