1-Bowl Flourless Chocolate Zucchini Muffins (gluten-free and dairy-free)
1-Bowl Flourless Chocolate Zucchini Muffins- Made with simple pantry-ingredients, these muffins come together super fast. Each muffin packs 7g of protein! (gluten-free, dairy-free, and oil-free)
I have a feeling this recipe is going to be your favorite way to eat zucchini this summer! We are obsessed with these muffins in our house. They are so simple to make and taste just like chocolate cake. :)
Reasons Why You’ll Love This Recipe
- No Fancy Equipment Required. Made in one-bowl, all you need is a fork to mash the banana and a spoon or spatula to stir everything together.
- Naturally Sweetened. The muffins are sweetened with banana and pure maple syrup. The only refined sugar is in the dark chocolate chips, unless you decide to use sugar-free chocolate chips.
- Perfectly Moist. The texture is like a rich chocolate cake. I actually tell my toddler they are chocolate cupcakes and let him put sprinkles on top!
- Secretly Green. So long as you finely shred the zucchini, you can’t even tell that it’s there. That makes this recipe ideal for children who avoid green foods like the plague.
- Allergen Friendly. Not only are they grain-free, gluten-free and dairy-free but you can make them nut-free as well.
- Packed with Protein. If you use peanut butter, each muffin serves up 7 grams of protein.
Flourless Chocolate Zucchini Muffin Ingredients and Substitutions
- Bananas– Although you could probably use applesauce as a substitute, my suspicion is that they wouldn’t rise as well. For that reason, I recommend sticking with bananas.
- Eggs– I haven’t tried making these muffins with flax eggs, but there is potential for it to work. However, I think that they would be much smaller and more like fudgy brownies than muffins.
- Nut or Seed Butter– I have tested these with natural peanut butter and tahini (the version you see here) and both had great results. Almond butter or sunflower seed butter are also options. Just be sure they have a nice drippy texture which means they shouldn’t be made with added oils or sugar.
- Pure Maple Syrup– I like maple syrup for it’s consistency which makes it easy to combine but you could also use honey or agave nectar instead.
- Vanilla Extract– Not entirely necessary but worth it, in my opinion.
- Cocoa Powder– Unsweetened cocoa powder acts as a flour here so it is essential. You could also uses raw cacao powder but the muffins will have a slightly bitter flavor.
- Baking Soda and Salt– This is our main leavening agent which is what helps the muffins rise. Salt helps balance out the sweetness. Feel free to use less or more, as desired.
- Zucchini- Finely shredded zucchini helps to add moisture and sneak in some green. Peeling the zucchini isn’t necessary.
- Chocolate Chips- Make sure your chocolate chips don’t contain milk or whey if you’d like to keep the recipe dairy-free. My go-to is Enjoy Life Dark Chocolate Chips.
How to Make Flourless Chocolate Zucchini Muffins
- Preheat oven to 350°F and line a muffin tin.
- Mash banana in a large bowl using a fork.
- Add eggs, nut or seed butter, syrup, vanilla, cocoa powder, baking soda, salt, and shredded zucchini. Stir to combine. Fold in chocolate chips.
- Distribute among muffin tin and bake f0r 25 minutes.
- Allow to cool then serve and enjoy!
How to Store Flourless Zucchini Muffins
Because they are made without preservatives, the muffins are best stored in an airtight container in the refrigerator. They should keep for up 1-week when refrigerated or up to 3-months when frozen.
More Delicious Ways to Enjoy Zucchini this Summer
- Zucchini Oatmeal Protein Waffles
- Dairy-free Zucchini Corn Chowder
- Healthy Zucchini Corn Fritters
- Mexican Zucchini Burrito Boats
1 Bowl Flourless Chocolate Zucchini Muffins
Made with simple pantry-ingredients, these muffins come together super fast. Each muffin packs 7g of protein! (gluten-free, dairy-free, and oil-free)
Servings: 12 muffins
Ingredients
- 2 bananas, medium-size
- 2 whole eggs
- ¾ cup all natural nut or seed butter, I like peanut butter or tahini
- ⅓ cup pure maple syrup, or honey
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely shredded zucchini, squeezed dry
- ¼ cup dark chocolate chips
Notes
Nutrition Facts are an estimate and will vary depending upon specific brands and ingredients you choose.
Nutrition
Calories: 174kcal, Carbohydrates: 19g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 208mg, Potassium: 296mg, Fiber: 3g, Sugar: 9g, Vitamin A: 73IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
These are good, however, I think the muffins would receive a 5 from me if there was a more “chocolate forward” flavor rather than a chocolate muffin that is banana forward in flavor. I can make adjustments. Maybe the bananas were too big!
For moisture and texture-5
Looking forward to making these again
It’s definitely possible your bananas were too big or overripe. If you look at the metric measurements for the recipe, you’ll see that 2 medium-size bananas should weigh around 200 grams. Also, it’s ideal for them to be spotted but not black. I hope they turn out better for you next time!
Absolutely decadent! Grandsons and adults loved this recipe. It’s a keeper and repeater for sure!
I have made these many times, up until this last time I have used crunchy natural peanut butter, but I wanted to try with tahini for those at work who have nut allergies. Both ways are amazing and bring something different. The peanut butter gives me the crunch I like, but the tahini, in my opinion give it more of the fudgy taste and texture. Thank you for sharing, this is on repeat at my house.