Chococlate Zucchini Egg Muffins

These gluten-free chocolate zucchini egg muffins will satisfy your sweet tooth in a healthy way. Looking for a way to incorporate more fruits or veggies into your family's diet? Then, these muffins are a particularly excellent way to achieve that goal.

If you want to make these even healthier, then simply skip the chocolate chips. These baked delights make breakfast a breeze. Additionally, try them for a quick and healthy snack to curb your hunger.

Mom always said, "Eat your veggies!" This is certainly the best way to follow her advice.

Looking for another delicious and healthy muffin recipe? Then try my Double Chocolate Zucchini Muffins. These muffins pair particularly well with my Vanilla Peanut Butter Smoothie, or Antioxidant Breakfast Smoothie recipes.

Jump to:

• Ingredients
• Substitutions
• Instructions
• Equipment
• Storage
• 📖 Recipe
• 💬 Comments

Ingredients

• gluten free 1:1 flour
• baking powder
• salt
• cinnamon
• chocolate chips
• zucchini
• peanut butter
• maple syrup
• eggs
• coconut sugar
• vanilla extract

See the recipe card for quantities.

Substitutions

Sweet potato can be added instead of zucchini and enjoy sweet potato chocolate muffins!

Instructions

• First, preheat oven to 350°F. Then, line the muffin pan with liners.
• Next, in a small bowl, whisk together flour, cinnamon, baking powder, and salt.
• Meanwhile, in a large bowl, whisk peanut butter, maple syrup, and coconut sugar together until well combined. Next, add eggs and vanilla, then whisk again. Afterward, add zucchini.
• After, pour dry ingredients into wet ingredients. Then use a rubber spatula to mix until well combined. Finally, fold in chocolate chips.
• Then, scoop the batter into liners and fill to the top. Lastly, add more chocolate chips to the tops of the muffins, if desired.
• Finally, bake for 24 - 27 minutes.

Equipment

A muffin pan is generally recommended for this recipe. However, you can bake it in a loaf pan. The baking time will increase to about 50-60 minutes.

Storage

Store Gluten free chocolate chip muffins in an airtight container in the refrigerator for up to 6 days. Additionally, freeze muffins in an airtight container for up to 2 months.

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📖 Recipe