Love muffin tops? Make these Dark Chocolate Chunk Zucchini Muffin Tops! No need to waste the bottom with this recipe! Super simple, and secretly healthy!
Let’s start off by talking about our bad habits. You embarrassed? Don’t be, I don’t judge. I have a bad habit of being super picky and only eat parts of foods I want to. Let me give you an example, If there is a bag of trail mix, I will go and pick out all the cashews and chocolate covered raisins and leave out the other stuff. My mom gets soooo mad when I pick and choose, but I do what I want.
When I make granola, I pick out the largest clusters and leave the crumbs for everyone else. Yeah, I’m bad like that. But that’s pretty much the only “bad” thing I do, otherwise I’m a pretty good girl.
But let’s talk about another thing I’m picky about: Muffins. I love muffins, but the top part is da best. Correct me if I’m wrong but the phrase “The bottom parts of the muffin are the best” has been said by no one ever. And there’s a reason why I pick off the tops and leave the bottoms behind. Don’t worry, I don’t waste food, I like crumbling the bottoms on top of yogurt parfaits.
But back to muffin tops, I have always wanted to make just the top part but was kinda confused on how to. But with a little bit of coffee and a whole lotta Jesus, I figured it out. I went with chocolate zucchini muffins because, no explanation needed😉.
And let me tell you about those chocolate chunks, they’re golden in these muffin tops. Sure, chocolate chips can be used in place, but the chunks are where its at! Dip these muffin tops in your coffee for breakfast, and you’ll be one happy camper.
Dark Chocolate Chunk Zucchini Muffin Tops
The best parts of the muffin are made without wasting the bottom part with this healthy recipe! Super simple to make, moist, and full of chocolate, these muffin tops are the answer to your prayers! You’d never guess that they are paleo, gluten-free with a vegan option!
- 1 cup almond flour
- 1/4 cup dark cocoa powder
- 1/2 tsp baking soda
- 1 cup zucchini, shredded
- 1/2 cup almond butter
- 1 egg, beaten (sub flax egg for vegan option)
- 1/4 cup maple syrup
- 1/2 cup dark chocolate chunks
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine almond flour, cocoa powder baking soda in a large bowl.
- Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.
- Fold in chocolate and mix combine.
- Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.
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Questions of the day!
Whats your favorite way to eat zucchini?