Who likes chocolate?
I guess a better question is, who *doesn’t* like chocolate?
What about a chocolate muffin? What if the chocolate muffin was actually healthy, but you couldn’t tell? And what if the muffin had no wheat or refined sugar?
Get ready for an oh-so-good healthy gluten-free chocolate muffin recipe. I know…you’re skeptical. But these muffins will surprise you. Take a bite of one of these muffins and you will NOT believe it has no flour or refined sugar. I was inspired by Running With Spoons’ Flourless Chocolate Zucchini Muffin recipe, but tweaked it a bit for my own Flourless Double Chocolate Chip Zucchini Muffins.
One thing I tweaked…this recipe has only one tablespoon of honey. Yup. ONE tablespoon. The bananas and chocolate chips are sweet enough that the recipe doesn’t suffer from reducing the honey. Getting rid of all the honey from the recipe didn’t yield the right taste, but one tablespoon was just right.
Instead of using all the same kind of chocolate chips, I use semi-sweet chips in the batter and bittersweet on top. Use all the same type of chocolate chips for both the batter and the top if you’d like, but I really like the nice combination of sweet and bitter. The bigger chips also look nicer for topping the muffins (it has to taste good AND look good!).
The result is a not-too-sweet-but-sweet-enough muffin that will satisfy any chocolate craving. It is moist and crumbly at the same time without being dry. The texture is wonderfully muffin-like, if that makes sense. It’s amazing that the familiar muffin texture can be created without any flour whatsoever.
Did I mention it’s a huge hit with my family? They don’t last long in our house. I did get funny looks and doubts when I first told them there was zucchini in the recipe. However, the zucchini is barely detectable and the muffins do not taste anything remotely like a vegetable. It tastes like chocolate. And we all like chocolate, right? Chocolate makes the world go ’round…or something like that. All the flavors just blend together in just the right way and create chocolate perfection.
And if you like hard chocolate chips (like me!), these muffins are awesome out of the refrigerator.
Enjoy one for breakfast. Add one to the school lunch. Savor it while you relax with a cup of coffee or tea. Grab one on your way out as a healthy take-along snack.
So what are you waiting for? Give these Flourless Double Chocolate Chip Zucchini Muffins a try and be pleasantly surprised. They may become a favorite in your house, too! Leave a comment below and let me know how yours turns out!
Flourless Double Chocolate Chip Zucchini Muffins
- 1/2 cup almond butter
- 1 egg
- 1 ripe banana mashed
- 1 tbs honey
- 1/4 cup unsweetened cocoa powder
- 2 tbs ground flaxseed
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 cup zucchini finely grated and squeezed of excess liquid
- 1/4 cup semi-sweet chocolate chips
- bittersweet chocolate chips for the tops of the muffins
Preheat oven to 375 deg F (190 dec C).
Add all ingredients to mixing bowl, except the zucchini and chocolate chips. Blend well so there are no big lumps of almond butter in the batter.
Add the zucchini and the semi-sweet chocolate chips and mix well. Scoop into muffin tin. (If using muffin tin liners, foil liners work best as the muffin tends to stick to much to paper ones.) Top with bittersweet chocolate chips and bake for 25 minutes. Let cool on rack.
Top with bittersweet chocolate chips and bake for 25 minutes or until toothpick inserted comes out clean. Let cool on rack.
Customize it for you!Use all the same kind of chocolate chips for the batter and the topping, if you'd like. Top the muffins with pecans for extra pretty muffins and texture and taste. Instead of chocolate chips on top, drizzle the muffins with melted chocolate.