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Flourless Chocolate Zucchini Muffins

  • Author: Amanda @ Running with Spoons
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 9 muffins 1x


  • 1/2 cup (128 g) almond butter*
  • 1 ripe medium-sized banana (100 g or 1/2 cup mashed)
  • 1 large egg
  • 1/4 cup (80 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 2 Tbsp (14 g) ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup (100 g) zucchini, shredded and squeezed of excess liquid
  • 1/4 cup (60 g) chocolate chips, plus more for sprinkling on top


  1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for zucchini and chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in shredded zucchini and chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with additional chocolate chips, if desired.
  4. Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.


* You can sub almond for your favourite nut butter, OR use a sunflower seed or soy nut butter to make these nut-free.

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