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This is a vertical overhead image of a mini muffin with mini chocolate chips on top. The white paper liner is pulled away from the side of the muffin. The muffin sits on a white terrazzo surface. To the top center and left corner of the image are mini muffins Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

30-Min Moist Mini Zucchini Muffins (with almond flour)

Mini zucchini muffins only take 10 – 15 min to prep and are incredibly moist and tender. Add mini chips for warm, melty chocolate throughout.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
Prep: 15 minCook: 18 minTotal: 33 min
Servings: 24 mini muffins 1x

Ingredients

  • 1 large zucchini, finely shredded (1 cup after shredded and squeezed)
  • 1/3 cup natural peanut butter
  • 1/3 cup agave nectar, honey or maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips + more for topping each muffin

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with mini muffin liners or greasing it with cooking spray.

  2. Start by shredding the zucchini using a box grater. I like to use the smaller holes on the box grated to finely shred it, making the zucchini pieces in the muffin smoother.

    This is an overhead horizontal image of shredded zucchini on a knitted white towel. The towel sits on a white terrazzo surface. To the top right of the image is a box grater with some zucchini shreds left behind on the silver holes.

  3. Once shredded, use a clean kitchen towel or paper towels to squeeze out excess moisture from the zucchini. I like to squeeze out the liquid over the sink to make it easy to discard. Set the squeezed zucchini aside.

    This is an overhead horizontal image of mounds of shredded zucchini on a white knitted towel. The shredded zucchini has been squeezed and so the mounds of zucchini are compressed and the towel has light green stains on it. The towel sits on a white terrazzo surface.

  4. In a large mixing bowl, combine the peanut butter, agave nectar, eggs, and vanilla extract. Stir until combined. Add in the squeezed zucchini and mix again until incorporated.

    This is an overhead image of a white scalloped glass bowl. In the bowl is a raw batter with shredded zucchini mounded on top. The bowl sits on a white terrazzo surface. A silver whisk with a black rubber handle is in the batter and leaning against the side pointing to the right bottom corner of the image.

  5. Add the blanched almond flour, baking powder, and salt to the bowl and mix again until evenly combined.

    This is an overhead image of a white scalloped glass bowl. In the bowl is a raw batter. The bowl sits on a white terrazzo surface. A silver whisk with a black rubber handle is in the batter and leaning against the side pointing to the right bottom corner of the image.

  6. Gently fold in the mini chocolate chips into the muffin batter.

    This is an overhead image of a white scalloped glass bowl. In the bowl is a raw batter with mini chocolate chips mixed in. The bowl sits on a white terrazzo surface. A red rubber spatula with a wooden handle is in the batter and leaning against the side pointing to the right bottom corner of the image.

  7. Using a spoon or a small cookie scoop, fill each mini muffin cup with the batter, about full. These muffins don’t rise too much so you can fill them almost all the way to the top.

    This is an overhead horizontal image of a dark grey mini muffin tin with raw muffin batter in it. On top of the muffins are mini chocolate chips. The muffin pan sits on a white terrazzo surface.

  8. Bake the mini zucchini muffins in the oven for approximately 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

    This is an overhead horizontal image of a dark grey mini muffin tin with baked muffins in it. On top of the muffins are mini chocolate chips. The muffin pan sits on a white terrazzo surface.

  9. Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
    This is an overhead horizontal image of mini muffins on a silver cooling rack. The muffins are topped with mini chocolate chips. The cooling rack sits on a whiter terrazzo surface.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 79
  • Sugar: 6.8g
  • Sodium: 58mg
  • Fat: 4.4g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.5g
  • Fiber: 0.8g
  • Protein: 2.3g
  • Cholesterol: 14mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/mini-zucchini-muffins/