Gluten-free Chocolate Chip Zucchini Muffins
Ingredients
-
1½
cup
1-to-1 gluten-free baking flour
-
⅓
cup
brown sugar or coconut sugar
-
1½
tsp
ground cinnamon
-
1
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
sea salt
-
1
tsp
apple cider vinegar
-
2
medium
ripe bananas, mashed
-
1½
cup
shredded zucchini
-
1
whole
egg
-
3
Tbsp
olive oil or avocado oil
-
1
tsp
pure vanilla extract
-
½
cup
dark chocolate chips or morsels
-
⅓
cup
chopped walnuts
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin pan with muffin liners.
- Press out moisture from the shredded zucchini using paper towels.
- Combine all ingredients in a bowl and stir to mix well.
- Divide the batter among the muffin wells.
- Optionally, top muffins with additional chocolate chips and/or walnuts.
- Bake for 18-22 minutes, checking for doneness with a toothpick.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
9g
Total carbohydrates
27g
Total protein
4g
Sodium
180mg
Cholesterol
0mg
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