Description
Moist and flavorful Chocolate Chip Raspberry Zucchini Muffins made with wholesome coconut flour, almond butter, fresh zucchini, and bursts of chocolate and raspberries.
Ingredients
Units
Scale
- Dry Ingredients:
- 1/2 cup coconut flour
- 1/3 cup coconut palm sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Wet Ingredients:
- 1 1/2 cups shredded zucchini
- 1/2 cup almond butter
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup milk (unsweetened, e.g., cashew milk)
- Add-ins:
- 1/3 cup dark chocolate chips
- 12-24 raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine dry ingredients: coconut flour, coconut palm sugar, salt, and baking powder.
- In a separate bowl, mix wet ingredients: shredded zucchini, almond butter, almond extract, vanilla extract, and milk until smooth.
- Gradually fold wet ingredients into dry ingredients until just combined.
- Gently fold in dark chocolate chips and raspberries, being careful not to overmix.
- Divide batter evenly among the prepared muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5–10 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- Adjust the number of raspberries based on preference for tartness.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg