Keto Best Veggie Chocolate Chip Muffins
How to Make It
Step 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.
Step 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.
Step 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.
Step 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 ⅓ cup. If you do not have spinach on hand you can use baby kale.
Step 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!
Step 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.
Step 7
Add in the chocolate chip and fold them in well. Do not worry it is very hard to overmix gluten-free baked goods.
Step 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.
Step 9
Bake for 20-25 minutes until the muffins are cooked through and golden brown on top.
Ingredients
- Almond Flour – 3 cup
- Organic Ground Flax Seed by Wild Oats – 1 tbsp
- The Ultimate Icing Sugar Replacement by Swerve – ¾ cup
- Baking Powder – 1-½ teaspoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Coconut Oil – ⅓ cup
- Raw Egg – 2 large
- Vanilla Extract – ½ teaspoon
- Avocado, Black Skin, California Type – 2-½ ounce
- Baby Spinach – ½ cup
- Almond Milk – ⅓ cup
- Zucchini, Raw – ⅓ cup
- Chocolate Chips, Sugar Free – ½ cup, whole pieces – regular