Gluten Free Chocolate Zucchini Muffins
by: claire cary
These gluten free zucchini muffins are the perfect healthy way to satisfy your chocolate craving! They're moist, fluffy and rich, but made without dairy or refined sugar.
Equipment
Ingredients
Wet
- 2 large eggs
- 6 tablespoons maple syrup
- ⅓ cup granulated sugar of choice brown, coconut, white etc.
- 5 tablespoons butter or coconut oil melted
- ½ cup runny almond butter or other nut/seed butter
- 6 tablespoons milk 6 tbsp = 1/4 cup + 2 tbsp
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Dry
- 1 cup blanched almond flour
- 1 cup oat flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Mix ins
- ½ cup chocolate chips
- 1 cup grated zucchini with or without skin, about 1 small zucchini
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a muffin tray with 12 liners and set aside. Grate the zucchini and set aside. Don't squeeze out the liquid.
- Whisk together all wet ingredients.
- Whisk in the dry ingredients making sure to spoon and level the flour and cocoa powder.
- Fold in the zucchini and chocolate chips.
- Scoop the batter into the muffin tray, filling each pretty close to the top for nice round muffin tops. Add some extra chocolate chips on top.
- Bake for 5 minutes at 425, then decrease the temperature to 350 and bake an additional 14-18 minutes or until a toothpick comes out clean with a few moist crumbs. Mine are usually good at 15, but all ovens are different.!
- Let cool in the tray for about 10 minutes, then remove and let finish cooling on a cooling rack.
Notes
I have not tested this recipe without eggs, but if you want to make these vegan, I would suggest apple sauce or mashed banana (about 4 tbsp per egg, so 1/2 cup for the recipe) or flax eggs.
If using coconut oil over butter, be sure to used refined coconut oil, not virgin, to prevent any coconut flavor.
You can use dairy or non-dairy milk here.
Serving: 1muffin / Calories: 288kcal / Carbohydrates: 25g / Protein: 8g / Fat: 18g / Fiber: 4g / Sugar: 13g
