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Appetizer for 10

Flourless Zucchini Muffins

These flourless muffins blend almond butter, grated zucchini, eggs, maple syrup, cinnamon, and chocolate chips before baking.

$0.30per serving $
32 minstart to table
10servings

AmericanVegetarianDairy-freeGluten-freeKid-friendlyBudgetAppetizersSnacksBack to school

Ingredients

  • 3/4 cup creamy almond butter
  • 1 cup grated zucchini
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1/3 cup chocolate chips

Steps

  1. Heat the oven to 350 F and grease 10 cups of a 12-cup muffin pan with cooking oil.
  2. Whisk the almond butter, eggs, maple syrup, and vanilla in a large bowl.
  3. Stir in the grated zucchini, baking soda, cinnamon, and salt until evenly mixed.
  4. Fold in the chocolate chips and divide the batter among the prepared muffin cups.
  5. Bake for 20 minutes, until the tops are firm and a toothpick comes out clean.
  6. Cool the muffins in the pan for 5 minutes.

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