Gluten-free Chocolate Zucchini Muffins
Ingredients
- 2 cups shredded zucchini or summer squash
- 4 eggs
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1¾ cups almond flour
- ½ cup cocoa powder
- ¾ cup gluten-free flour mix
- 2½ tsp baking powder
- ¼ tsp sea salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F
- Shred squash in a food processor and wrap in a clean kitchen towel. Wring out the excess liquid and set the zucchini aside.
- Add the shredded zucchini, eggs, maple syrup, vanilla and coconut oil to a high powered blender and process 30 seconds
- Add all dry ingredients except the chocolate chips to the blender and process until fully combined.
- Remove container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
- Pour the batter into a muffin tin and sprinkle the top with the remaining 1/4 cup chocolate chips.
- Bake for 22-25 minutes. Allow muffins to cool before serving.
Thank you for reading this post, don't forget to subscribe to stay in the loop. If you are looking for some of the healthy tools and resources mentioned in my articles, take a look at my healthy shopping guide.
Some of our links are affiliate links, which means if you click and buy, I earn a small commission. The price is the same for you, though. Thank you!
You might also like these posts...