Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These muffins are easy to whip up and they pack a nutrient punch too. They are of course gluten and dairy free, but I also provide a paleo option if you are grain free
Healthy Zucchini Chocolate Chip Muffins
-1 cup Tigernut or almond flour
-1/2 cup 1:1 gluten free flour OR 1/4 cup cassava flour + 1/4 cup tapioca starch
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp ground ginger
-1/2 tsp cinnamon
-1/4 tsp salt
-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)
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.