Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These gluten free muffins are easy to whip up and they pack a nutrient punch too. Zucchini muffins are such a yummy way to get your veggies in and these muffins are perfect for most diets. They are low in sugar, dairy free, and I also provide a paleo option if you are grain free
These chocolate chip zucchini muffins are made with a blend of gluten free flours to get the perfect texture. They are kept moist by the extra liquid from the zucchini and are lightly sweetened with some maple syrup and the chocolate chips.
Healthy Zucchini Chocolate Chip Muffins
These gluten free muffins are the perfect healthy treat. They are lightly sweetened, allergy friendly, and packed with nutrients. They can also be made completely paleo.
Servings 12 muffins
Ingredients
- 1 cup Tigernut flour or almond
- 1/2 cup 1:1 gluten free flour see notes for paleo option*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 1/4 cup melted oil or butter of choice I used olive oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1 cup of chocolate chips I use Enjoy Life
Instructions
- Preheat oven to 350F.
- Sift your flours together in a bowl then add the rest of the dry ingredients and whisk.
- Beat egg, oil, maple syrup, applesauce, and vanilla in a large bowl.
- Add dry ingredients to the wet and stir to combine.
- Squeeze excess liquid out of your zucchini in a towel. Fold in zucchini and chocolate chips to the batter.
- Divide batter evenly among lined muffin tin and bake for 23-25 minutes, until a toothpick comes out clean.
- Let cool for 10 minutes before removing to wire rack to finish cooling.
- Enjoy!
Notes
* 1/4 cup cassava flour + 1/4 cup tapioca starch
