Sugar-Free Chocolate Chip Zucchini Muffins

Recipes

These sugar-free muffins make the perfect breakfast or healthy snack when you need something quick and easy. I actually made some to take on my flight with me to London last week (since airplane/airport food is not the most reliable).

These muffins are gluten-free and dairy-free, but my favorite part is that they are completely sugar-free and you would never know! I used stevia sweetened protein powder from Equip Foods in this recipe, so they taste sweet even without any added sugar. That means these muffins won’t spike your blood sugar, and you’ll feel more satiated and experience less cravings throughout the day!

This recipe is made with clean, wholesome ingredients and are packed with micronutrients (such as Vitamin A and Vitamin C), healthy fats and blood sugar balancing protein. I especially like adding zucchini to this recipe because it is high in fiber, which will keep you feeling full for longer as well as boost digestion.

I like to eat two of these muffins for a nourishing breakfast or have one on the go when I need a quick snack!

This recipe is suitable for those following my Lean and Clean Online Weight Loss Program

 

Chocolate Chip Zucchini Muffins

Ingredients:
    • 1/4 cup almond butter
    • 1/4 cup coconut oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 & 1/2 cups almond flour
    • 2 servings Equip vanilla protein powder
    • Pinch of salt
    • 1 teaspoon baking powder
    • 2 cups shredded zucchini; water squeezed out thoroughly
    • 1/2 cup sugar free chocolate chips

 

Directions:

 

Preheat oven to 350 degrees and line a muffin pan with parchment paper or use a silicone muffin pan lightly sprayed with avocado oil.

 

Gently melt the coconut oil and nut butter in a small saucepan and leave to cool. Once cooled, add this to a medium bowl with the eggs and vanilla extract, and whisk lightly.

 

Combine the almond flour, protein powder, baking powder and salt in a large mixing bowl and mix well. Pour the wet ingredients into the dry ingredients and combine throughly. Gently stir in the chocolate chips.

 

Spoon the batter into the muffin pan evenly (makes about 8 muffins) and bake for 25 minutes, or until fully set and golden brown.

 

 

 

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