Gluten-free Chocolate Chip Zucchini Muffins
These are the best zucchini muffins. These healthy muffins are so easy to make and are loaded with chocolate chips.
Servings: 12
Calories: 279kcal
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1 cup grated zucchini
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 1 teaspoon organic vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except for the chocolate chips, to the bowl of your standing mixture and blend everything well until you have a smooth batter.
- Stir in the chocolate chips by hand.
- Line a muffin tray with large parchment paper muffin cups and fill each cup with batter until it is full, and slightly heaping.
- Place the tray in the oven and bake for 25 minutes, until the muffins are golden brown and a toothpick inserted inside comes out clean.
- Let them cool and enjoy!
Notes
- This recipe yields 12 muffins.
- Do not try swapping flours, this recipe has not been tested with any other grain or gluten-free flours and I cannot guarantee that any swaps would work.
- Nutritional values are an estimate and will vary depending on the specific ingredients used.
Nutrition
Calories: 279kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 96mg | Fiber: 3g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg