Keto Best Veggie Chocolate Chip Muffins Recipe

Breakfast
Gluten Free
Quick Easy
Snacks
Vegetarian
5/5
(1626 reviews)
Keto Best Veggie Chocolate Chip Muffins
Zylo Recipes

Description

These chocolate chip muffins are a delightful treat designed with both taste and hidden nutrition in mind. Crafted with a base of almond flour, the muffins achieve a tender crumb that's naturally gluten-free. The richness of eggs combines harmoniously with the goodness of avocado and finely chopped spinach, creating a surprisingly moist and subtly green-flecked interior.

What truly elevates these muffins is the addition of grated zucchini, infusing each bite with an extra layer of moisture and a delicate sweetness that complements the chocolate chips scattered throughout. These morsels of chocolate provide bursts of rich flavor, turning a wholesome muffin into an irresistible indulgence. These muffins are perfect for anyone looking to incorporate more vegetables into their diet, especially children.

The finely grated vegetables blend seamlessly into the batter, offering their nutritional benefits without overpowering the taste or texture. The result is a batch of moist, flavorful muffins packed with fiber, making them a satisfying and wholesome option for breakfast or a snack. For those with picky eaters, the zucchini can be pureed with the avocado and spinach to create an even smoother batter, ensuring that no vegetable pieces are detected.

If spinach isn't your preference, baby kale can be used as a substitute in equal measure, providing a similar nutritional boost and subtle flavor. These muffins are incredibly moist, so proper storage is key to maintaining their freshness. Keep them in an airtight container in the refrigerator for up to a week.

They also freeze beautifully, allowing you to prepare them in advance and enjoy them whenever the craving strikes. To reheat from frozen, simply microwave for a short interval until warmed through, yielding a delightful, ready-to-eat treat. Enjoy a muffin alongside scrambled eggs for a satisfying start to your day.

The healthy fats from the eggs and the muffin create a balanced and filling meal, keeping you energized and focused. For best results in baking, finely powdered sweetener is recommended, as it dissolves easily into the batter and leaves no aftertaste. Avoid liquid sweeteners, as they can add excess moisture to the muffins.

These muffins offer a delectable way to nourish your body while enjoying a classic baked good.

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 muffins serving
C
Calories
230 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
20 g
Saturated Fats 12 g
Unsaturated Fats 7 g

Cholestrol 60 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    3 cup
    2.
    Organic Ground Flax Seed by Wild Oats
    Organic Ground Flax Seed by Wild Oats
    1 tbsp
    3.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ¾ cup
    4.
    Baking Powder
    Baking Powder
    1-½ teaspoon
    5.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    6.
    Coconut Oil
    Coconut Oil
    ⅓ cup
    7.
    Raw Egg
    Raw Egg
    2 large
    8.
    Vanilla Extract
    Vanilla Extract
    ½ teaspoon
    9.
    Avocado, Black Skin, California Type
    Avocado, Black Skin, California Type
    2-½ ounce
    10.
    Baby Spinach
    Baby Spinach
    ½ cup
    11.
    Almond Milk
    Almond Milk
    ⅓ cup
    12.
    Zucchini, Raw
    Zucchini, Raw
    ⅓ cup
    13.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ½ cup, whole pieces - regular

Instructions

    1.
    Preheat an oven to 350 F. Combine the almond flour, ground flaxseed, powdered sweetener, baking powder, and kosher salt together in a large mixing bowl. If you want to use coconut flour here you can simply use 1 cup of coconut flour in replacement for the 3 cups of almond flour.
    2.
    Next, add the coconut oil. The coconut oil can be in solid or liquid form. Combine the mixture so there are pea-sized pieces of coconut oil/flour clumped together. This is a similar method of making traditional muffins.
    3.
    Then add the raw large eggs and pure vanilla extract. Mix well to incorporate the eggs. It is ok if it is not totally combined as you will add a veggie puree later. You can add almond or banana extract here instead to change up the flavor.
    4.
    In a small blender cup, add the avocado, baby spinach, and almond milk. Puree it using a stick blender. Alternatively, you can use a small smoothie blender or food processor to do the same thing. The mixture should be lump-free. Also, grate some zucchini, enough to make ".33" cup. If you do not have spinach on hand you can use baby kale.
    5.
    Next, add the veggie puree and mix the muffins very well to incorporate the puree. You will know it is all mixed together because there will be no visible pale yellow spots but only a green homogeneous mixture. Do not be afraid to overmix. It is hard to overmix gluten-free baked goods because there is no gluten!
    6.
    Fold in the grated zucchini. Grate the zucchini on a medium-coarse size for the best texture. If your kids are extra picky, grate on a small-sized grate so they almost disappear after baking.
    7.
    Add in the chocolate chip and fold them in well. Do not worry it is very hard to overmix gluten-free baked goods.
    8.
    Divide the muffins into a cupcake pan lined with 12 liners. Use a 3 oz cookie scoop to divide the muffins. A cookie scoop works well here because when the dough is pressed out it leaves them perfectly domed on top. Since Keto baked goods do not rise much during the baking process, it helps to have a rounded shape before going into the oven to help the final appearance.
    9.
    Bake for 20-25 minutes until the muffins are cooked through and golden brown on top.