Gluten Free Zucchini Muffins
Ingredients
-
2
pieces
eggs
-
⅓
cup
avocado or coconut oil
-
½
tsp
vanilla extract
-
1
tsp
apple cider vinegar
-
¼
cup
buttermilk or plain yogurt
-
¾
cup
almond flour
-
¾
cup
superfine rice flour
-
½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
sea salt
-
¼
tsp
cinnamon
-
½
cup
cane sugar
-
1
cup
grated zucchini
-
½
cup
semi sweet chocolate chunks
-
to taste
optional
turbinado sugar
Instructions
- Grate the zucchini and press out excess water.
- Preheat the oven to 360°F and grease a muffin tin.
- In a large bowl, whisk together the eggs, oil, vanilla, vinegar, and buttermilk or yogurt until combined.
- Add the almond flour, rice flour, baking soda, baking powder, salt, cinnamon, and sugar, and stir until mixed.
- Fold in the grated zucchini and chocolate chunks.
- Fill the muffin tins about ⅔ full and sprinkle with turbinado sugar if using.
- Bake for 18-20 minutes until golden and a toothpick inserted in the center comes out clean.
- Let cool completely before serving.
Nutrition Facts (estimated)
Servings
10
Calories
212
Total fat
13g
Total carbohydrates
23g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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