Chocolate Chip Zucchini Muffins
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour
- ¾ cup whole wheat flour
- ½ cup + 2 tablespoons almond flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil or neutral oil, plus more for greasing
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (no need to squeeze out excess water)
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 400°F. Grease a 12-cup muffin tin with oil or cooking spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, whisk vigorously to combine the almond milk, olive oil, eggs, sugar, and vanilla. Mix in the shredded zucchini.
- Gradually pour the dry ingredients into the wet ingredients, stirring just until combined. Fold in the chopped walnuts.
- Use a ⅓ cup measuring cup to scoop the batter evenly into the prepared muffin tin. Sprinkle chocolate chips over top of each muffin tin.
- Bake for 16 to 20 minutes, or until the tops of the muffins spring back when gently touched.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
