The Refined Sugar-Free Zucchini Chocolate Chip Muffins blend the wholesomeness of fresh zucchini with the irresistible allure of chocolate, all while adhering to a sugar-free diet. The use of allulose as a sweetener ensures that these muffins remain a guilt-free pleasure, perfect for breakfast, a snack, or even dessert. The zucchini not only adds moisture, making each bite delightfully soft, but also infuses the muffins with nutrients, making them a healthier option. The chocolate chips melt slightly during baking, creating pockets of rich, velvety chocolate that contrast beautifully with the light, tender crumb of the muffin.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- ¼ cup allulose
- 1 teaspoon vanilla extract
Additional Grocery Items Needed
- 1 medium zucchini, grated (about 1 cup)
- ¾ cup sugar-free chocolate chips
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk the melted butter, eggs, allulose, and vanilla extract until smooth.
- Incorporate zucchini: Fold the grated zucchini into the wet mixture, ensuring it is evenly distributed.
- Add dry to wet: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing to keep the muffins light and fluffy.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Fill muffin tins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Grate zucchini finely to ensure it distributes evenly throughout the batter without weighing it down.
- Allulose substitution: You can adjust the sweetness by adding a bit more or less allulose based on your preference. Taste the batter to adjust.
- Storage: These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.
Serving Suggestions
Enjoy these delightful muffins warm with a spread of nut butter or a dollop of Greek yogurt for an extra protein kick. They pair beautifully with a cup of coffee in the morning or can be savored as a light dessert with a glass of almond milk.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: Allulose (0g)
- Protein: 3g
Feel free to share this recipe with friends and family, and don’t hesitate to add your own twist! Experiment with different spices like nutmeg or cardamom, or substitute some of the flour with almond or coconut flour for a different flavor and texture. Enjoy baking and make these muffins uniquely yours!
