Description
Gluten free zucchini muffins made with almond flour, sweetened with coconut sugar and loaded with bits of dark chocolate.
Ingredients
Scale
- 2 1/2 cups blanched almond flour (240g)
- 1/2 cup tapioca starch (62g)
- 1/3 cup coconut sugar (63g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded zucchini, water removed (110g)*
- 4 large eggs
- 1/4 cup avocado oil
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1/3 cup miniature chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line 14 slots of a muffins tin/s with paper muffin liners.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, coconut sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, combine the wet ingredients. This includes the zucchini, eggs, oil, almond milk and vanilla.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Fold the chocolate chips into the batter.
- Pour the batter into your lined muffin tin/s, filling each slot about 3/4 full.
- Place the muffins in your oven and bake at 350 degrees for 25-30 minutes.
- After baking, let the muffins cool for 5 minutes in the muffin pan, then transfer them to a wire cooling rack.
Notes
*110g refers to the weight of the shredded zucchini with the water removed. To remove the water from your zucchini, shred it and then squeeze out the excess water using a nut milk bag or cheese cloth. Or, dab the zucchini using paper towels.