These muffins are my new favorite use for zucchini!
2 cups Zucchini, grated & drained
1 tsp. Vanilla Extract
2 large Eggs
3 Tbsp. Coconut Oil, melted
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
2 Tbsp. Honey
1/3 cup Cocoa Powder
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Almond Milk
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Rolled Oats
1 cup Semi-sweet Chocolate Chips
Preheat oven to 350 degrees.
Grate your zucchini and place in a colander or on a towel to press the extra liquid out.
Mix the zucchini, vanilla, eggs, coconut oil, sugars and honey together until blended.
Add the cocoa powder, baking powder, salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just blended together. Add the chocolate chips and mix until completely blended.
Line a 12 muffin regular tin with muffin liners. The batter will be generous for 12 muffins and will be domed. If you want smaller muffins you can make 24. I however like the generous sized muffins.
Bake for 35 minutes or until the tops are set and a toothpick comes out clean.
Let cool completely and then store in a sealed container for up to a week.
This recipe makes 12 muffins, but if you want smaller muffins you can make 24.
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: chocolate, zucchini, muffins, gluten free, dairy free