How to make flourless zucchini muffins healthy. These chocolate zucchini muffins make a great snack, dessert, or even breakfast for your family.

I remember my grandma making zucchini bread every summer. She'd always freeze a few loaves to enjoy during the holidays.

When I got older, I got her recipe and started making it. My kids love it as much as I did. We're trying to not eat white flour or refined sugar, so I wanted a healthier option.

Healthy chocolate zucchini muffins recipe. These mini muffins are flourless and gluten free. Make healthy chocolate muffins for kids or for This easy and simple recipe has banana and sunflower seed butter and no flour. Use choc chips or use carb chips for no sugar and clean eating. This is the best recipes for healthy muffins. #chocolate #zucchini #healthy

I do still make my grandma's recipe with all of its white flour and white sugar sometimes. I'm all for eating healthy, but that bread brings back memories of my childhood.

Normally I use white whole wheat flour for part or all of the flour. This flourless chocolate zucchini muffins healthy recipe uses banana and a nut nutter for the bulk of the recipe.

Flourless Chocolate Zucchini Muffins Healthy

This year, we have a lot of zucchini to use up. When we planned the garden this year, I told my husband we only needed two zucchini plants.

If you've ever planted zucchini, then you know what I mean. One plant can feed a small county for two months.

We have four garden plots. We were only going to plant one this year, which is a lot bigger than most home gardens.

In late May, we went to the Amish greenhouse and divided and conquered the list. He was in charge of half, and I was in charge of the other half of the list.

I should have known not to let him shop unsupervised at the greenhouse. Y'all, we left with enough plants and seeds for 3.5 garden plots and 8 zucchini plants.

Eight zucchini plants!

We are going to be eating zucchini three meals a day for two months.

Since we have such an abundance of zucchini to use up, I wanted a zucchini muffins healthy recipe.
My kids love chocolate zucchini muffins because you can't taste the zucchini at all, so I wanted to try that.

These freeze very well. I've tried freezing frozen zucchini, and it does work okay for making breads later. I'd rather just freeze the chocolate zucchini muffins so I only have to bake once and enjoy it for several weeks.

More healthy recipe you may like:

Sunflower Seed Butter

I used sunflower seed butter for this healthy chocolate muffin recipe. Sunflower seed butter is made from the toasted seeds of a sunflower. It's processed in a food processor until it turns into a butter.

Most sunflower seed butters have salt and sugar added, so watch the labels.

You can also use any spreadable nut butter or even peanut butter for this chocolate zucchini muffins healthy recipe.

Sweetener

You can use honey or maple syrup to sweeten these chocolate zucchini muffins. I usually use honey because the maple syrup gives it a, well, maple flavor. That's fine for pumpkin recipes, but for this one I use honey.

I buy local raw honey because it has more nutrients than processed honey does.

Chocolate Chips

You can use regular chocolate chips for this zucchini muffins healthy recipe, but they will have refined sugar in them though. You can also use carob chips.

Carob chips are less bitter than chocolate chips, and they are sweet. They work very well for this healthy chocolate muffin recipe.

Yield: 24 mini muffins Prep time: 12 minutes Bake time: 15 minutes

Ingredients

¼ cup sunflower seed butter (or your favorite nut butter)

1 ripe medium to large size banana

1 large egg

¼ cup honey or maple syrup

¼ cup cocoa powder

2 tablespoons coconut oil, melted

2 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups shredded zucchini, well-drained

¼ cup chocolate chips or carob chips

Directions

Step #1

Preheat oven to 375 degrees Fahrenheit. Grease or line a mini-muffin tin.

Step #2

Add all of the ingredients except the zucchini and chocolate chips to high-speed blender Blend until well combined and the batter is smooth.

I use a Ninja blender on 2 speed for 5 seconds.

Step #3

Add the shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.

Step #4

Pour into prepared muffin cups and fill each cup almost to the top. The chocolate chips tend to sink, so stir often to bring them back to the top.

Step #5

Bake for 15 minutes, or until tops of muffins are set and a toothpick comes out clean.

Step #6

Remove from oven and let cool in the pan for 5 to 10 minutes before removing.

Yum! This healthy chocolate muffin recipe is amazing! You won't even miss the flour, trust me.

You can store these chocolate zucchini muffins on the counter in a covered container for three days. You can also freeze them up to 3 months.

I freeze these zucchini muffins healthy on a tray and transfer them to a larger container. Then I can grab just a few at a time to thaw at room temperature for a snack.

I hope you and your family enjoy this healthy chocolate muffin recipe as much as we do!