Gluten Free Chocolate Zucchini Muffins
Ingredients
-
2
cups
gluten-free flour
-
⅓
cup
cocoa powder
-
1
tsp
baking soda
-
1
tsp
salt
-
2
large
eggs
-
⅔
cup
pure maple syrup
-
⅔
cup
coconut milk or other milk of choice
-
½
cup
coconut oil
-
2
cups
grated zucchini
Instructions
- Preheat the oven to 350°F and grease a standard muffin pan.
- In a small bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In a large bowl, stir together the eggs, maple syrup, milk, and coconut oil.
- Add the dry ingredients to the wet mixture and stir to combine.
- Stir in the grated zucchini.
- Transfer the batter to the muffin pan, filling each cup about ¾ full.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or freeze for later.
Nutrition Facts (estimated)
Servings
12
Calories
217
Total fat
11g
Total carbohydrates
29g
Total protein
4g
Sodium
299mg
Cholesterol
27mg
You might also like