Zucchini- Chocolate Almond Flour Muffins

Name: Zucchini- Chocolate Almond Flour Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 12

Published on July 21, 2016 | In By Jackie |

2 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 19 Minutes
- Yield
- 12
- 12

If you haven’t had any zucchini this summer, you are missing out! It is so good right now and these sweet zucchini muffins will tickle your taste buds. Thanks for the zucchini Alyssa!

For those of you new to almond flour, it is a wonderful flour to bake with. For many of us struggling with digestive disease, almond flour is a necessity because it is easy to digest, grain, and gluten free. For everyone else almond flour is great because it is low in carbohydrates, high in protein and Vitamin E. One of the best things about almond flour is you feel full when you eat just one muffin. Because of the protein in the flour it satisfies you and you aren’t craving the 2nd and 3rd helping.

Costco is carrying Honeyville Blanched Almond Flour now and it is the super fine grind. It is a 3 pound package for $17.99 which makes it $5.99 a pound, that is a great price! That pricing is very comparable to almond flour that you buy online and even a little less. I’ve tested the Honeyville flour and it is very good so next time you are at Costco stock up!

** Always make sure you get blanched almond flour that is finely ground to bake my recipes. You won’t have a good result if you use something else.

This recipe is SCD legal if you leave out the dark chocolate chips.

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Ingredients

3 cups finely ground blanched almond flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. fine sea salt
3 large eggs
1/2 cup honey
1 tsp. lemon juice
1/4 cup unsweetened almond milk
1 cup finely chopped zucchini
1/2 cup dark chocolate chips (optional) Leave out for SCD
1 cup love (not optional)

Nutrition Info

Instructions

Preheat oven to 350 degrees and prepare muffin pan with paper muffin cups
Peel zucchini and finely chop one cup- set aside.
Combine almond flour, baking soda, cinnamon, nutmeg, and sea salt in a large bowl. Whisk until blended completely.
In a separate bowl combine eggs, honey, lemon juice, and almond milk. Whisk until blended.
Fold the wet ingredients into the dry ingredients and mix well.
Fold in the cup of chopped zucchini.
If you are adding the dark chocolate chips fold them in now.
Fill muffin cups about 2/3 full and bake for 20-22 minutes or when tester comes out clean.
Let cool in pan for a few minutes and then move to a cooling rack. These store well on the counter a couple of days and then move them to the fridge or freezer.
This same recipe will make 2 small loaves so if you don't feel like muffins whip up some zucchini bread!
Enjoy!!

Servings : 12
Ready in : 30 Minutes
Recipe Type : Breakfasts Desserts Paleo SCD Recipes Snacks

2 Responses to Zucchini- Chocolate Almond Flour Muffins

Kelly September 14, 2017 at 9:01 pm #

I made these today but shredded my zucchini, these were a hit! So good!

Reply
- Jackie September 15, 2017 at 12:03 am #
  
  I’m so glad you enjoyed them!
  
  Reply

About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...