Gluten Free Zucchini Muffins
Ingredients
-
1
cup
grated zucchini
-
1 ⅓ to 1 ½
cups
gluten free oat flour
-
⅓
cup
blanched almond flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
teaspoon
cinnamon
-
2
tablespoons
flax meal
-
¾
cup
mashed ripe banana
-
1
large
egg
-
¼
cup
non-dairy milk
-
⅓
cup
maple syrup or honey
-
1
teaspoon
vanilla extract
-
¼
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Shred the zucchini and squeeze out excess moisture until it reduces to about ¾ cup.
- In a bowl, whisk together the dry ingredients: oat flour, almond flour, baking powder, baking soda, salt, cinnamon, and flax meal.
- In another bowl, mash the banana and mix in the wet ingredients: zucchini, egg, non-dairy milk, maple syrup, and vanilla extract.
- Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Spoon the batter into the muffin tin, filling each cup ⅔ to ¾ full, and add extra chocolate chips on top if desired.
- Bake for 17-22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
10-12 muffins
Calories
136
Total fat
2.6g
Total carbohydrates
22.4g
Total protein
3.2g
Sodium
181mg
Cholesterol
16.9mg
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