Zucchini Chocolate Chip Muffins

Muffins. The perfect vessel to SHOVE and HIDE veggies into! After shoving and hiding said veggies... I then SHOVEL them into my lil monster's mouth! I love muffins, not only because you can make them super healthy, but also because of convenience. Perfect for a breakfast on the run, pre-workout snack or an after school treat! These muffins are the real deal: moist, healthy, containing a VEGETABLE and super yummy! I hope your little ones enjoy them as much as monster does!

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Servings: 12

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

1 cup almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 heaping cup shredded zucchini

1/4 cup honey

1 very ripe banana mashed

3 eggs 1/4 cup dairy free mini chocolate chips

1/4 cup chopped walnuts


1Preheat oven to 350 and line a muffin tin with 12 liners.

2Grate a heaping cup of zucchini (about 1 zucchini) and allow it to sit on paper towels for about 10 minutes

3Place flours, baking soda, cinnamon and salt in a small bowl. Gently mix together until ingredients are incorporated.

4In a bigger bowl add eggs, banana and honey. Beat on low with a hand mixer. Slowly add dry into wet ingredients and allow mixture to become homogenous. With a spatula add in zucchini, chocolate chips and walnuts.

5Place mixture evenly into muffin tins, bake for 20-25 minutes or until a tooth pick comes out clean. Allow muffins to cool on the counter for 15 minutes and then place in fridge for 20 minutes before eating. This prevents muffins from sticking to liners.

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