Chocolate Chip Zucchini Muffins

Soft and moist zucchini muffins studded with silky chocolate chips!

15 minutes

20 minutes

Difficulty

This is our estimate based on online research.
Calories:	282
Fat:	19 g
Carbohydrates:	30 g
Protein:	2 g
Calculated per serving.

by ACleanBake

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Serves: 10

Ingredients

.75 cup .75 cup .75 cup Blanched Almond Flour
.5 cup .5 cup .5 cup Coconut Flour
.5 cup .5 cup .5 cup Tapioca Starch
0.75 cup 0.75 cup 0.75 cup Coconut Sugar, or to taste
1.5 tsp 1.5 tsp 1.5 tsp Baking Soda
1 Tbsp 1 Tbsp 1 Tbsp Cinnamon, ground
1 tsp 1 tsp 1 tsp Nutmeg, ground
0.75 tsp 0.75 tsp 0.75 tsp Sea Salt, coarsely ground
2 whole 2 whole 2 whole Eggs
3 Tbsp 3 Tbsp 3 Tbsp Almond Milk
0.5 cup 0.5 cup 0.5 cup Coconut Oil, Organic
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
1 tsp 1 tsp 1 tsp Apple Cider Vinegar
1.5 cup 1.5 cup 1.5 cup Zucchini, shredded
0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips, mini

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Line 10 compartments of a 12-cup muffin tin with papers and set aside.
In a large mixing bowl, whisk together the flours, sweetener, baking soda, spices and salt and set aside.
In a large mixing bowl, whisk together the flours, sweetener, baking soda, spices and salt and set aside.
In a medium mixing bowl, whisk the eggs, then whisk in the almond milk, oil, vanilla, and vinegar.
Pour the wet mixture into the dry and stir to combine.
Fold in the shredded zucchini and mini chocolate chips.
Use an ice cream scoop to portion the recipe into the 10 compartments of the prepared muffin tin and sprinkles the tops with more mini chocolate chips if desired.
Bake for 20-22 minutes, or until a tester comes out clean.