Gluten-Free Chocolate Zucchini Muffins
Ingredients
Dry Ingredients
-
1 ¼
cup
gluten-free flour
-
⅓
cup
unsweetened cocoa powder
-
1
tsp
baking soda
-
¼
tsp
salt
Wet Ingredients
-
2
Tbsp
avocado oil or melted butter
-
⅓
cup
maple syrup
-
1
tsp
vanilla
-
1
large
egg
-
¼
cup
pumpkin puree or applesauce
-
½
cup
almond milk or milk of choice
Other Ingredients
-
1
cup
shredded zucchini, liquid drained
-
½
cup
regular or mini chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners, spraying the inside with oil.
- Grate the zucchini and squeeze out excess liquid using a paper towel.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: oil, maple syrup, vanilla, egg, almond milk, and pumpkin puree.
- Combine the wet mixture with the drained zucchini and then add the dry ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Spoon the batter into the muffin liners until about ¾ full.
- Bake for 20-22 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
You might also like