Healthy Zucchini Muffins that are dairy-free, refined sugar free and approximately 166 calories each! These whole wheat muffins are great for breakfast or a quick snack! Can also be easily made vegan.
In a large whisk together white whole wheat flour, baking soda, baking powder, salt and cinnamon powder. Set it aside. Meanwhile also grate the zucchini and using a cheese cloth, squeeze moisture from the zucchini (as much as you can). Keep it aside.
In another bowl, whisk together coconut oil with maple syrup until combined.
Add in the egg and the vanilla extract and mix until combined.
Add in the almond milk and mix well.
Transfer the wet ingredients into the dry and mix until just combined. Do not over-mix the batter.
Fold in the grated zucchini and mix until combined into the batter. Add in the chopped pecans and chocolate chunks (if using).
Transfer batter to a muffin pan. Fill each cavity almost 3/4th full with the batter. I got 11 muffins out of this batter.
Bake the muffins at 375 F degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
Let the muffins cool completely on a wire rack and enjoy!
Notes
To make these muffins vegan, simply replace regular egg with flax egg.