Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season
0 Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
1 Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
2 Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
3 Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
4 Pour the wet ingredients into the dry ones and mix until combined.
5 Fold in the shredded zucchini and walnuts.
6 Divide the batter in amongst the cups of the muffin tin.
7 Sprinkle each cup with chocolate chips.
8 Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9 Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
10 Serve while still slightly warm.
