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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.
Course Dessert, Snack
Cuisine American
Keyword autoimmune paleo, chocolate chip, dairy free, Easy, gluten free, nut free, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Ingredients

  • 1 cup Tigernut flour or almond
  • ½ cup 1:1 gluten free flour see notes for paleo option*
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup melted oil or butter of choice I used olive oil
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon 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

* ¼ cup cassava flour + ¼ cup tapioca starch