Chocolate Chip Raspberry Zucchini Muffins
150kcal
Ingredients
For the Muffin Batter
- 1 cup coconut flour gluten-free base
- 1/2 cup coconut palm sugar natural sweetener
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup shredded zucchini moisture and veggies
- 1/2 cup almond butter richness and nuttiness
- 1 teaspoon almond extract aromatic boost
- 1 teaspoon vanilla extract warm flavor
- 1/2 cup milk unsweetened, e.g., cashew milk
- 1 cup dark chocolate chips rich, melty sweetness
- 1 cup raspberries freshness and tanginess
Method
How to Make Chocolate Chip Raspberry Zucchini Muffins
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the dry ingredients in a large bowl: whisk together coconut flour, coconut palm sugar, salt, and baking powder.
- Mix the wet ingredients in a separate bowl: blend shredded zucchini, almond butter, almond extract, vanilla extract, and milk until smooth.
- Fold the wet ingredients into the dry mixture until just incorporated.
- Add the chocolate chips and raspberries, gently folding them into the batter.
- Divide the batter evenly among the lined muffin cups, filling them about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving1muffinCalories150kcalCarbohydrates18gProtein3gFat7gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat3gSodium120mgPotassium150mgFiber2gSugar5gVitamin A200IUVitamin C5mgCalcium20mgIron1mg
Notes
Squeeze out excess moisture from shredded zucchini before mixing to prevent overly wet muffins.