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GLUTEN FREE CHOCOLATE ZUCCHINI MUFFINS by Marie Tower at Marietower.com

Gluten Free Chocolate Zucchini Muffins

Prep

Cook

Total

Yield 15 Muffins

These are a big hit in my house for an after school snack. I add a few dark chocolate chips in them, and they are great (and filling!).

Ingredients

  • 2 cups Almond Flour

  • 1/4 cup Cocoa Powder

  • 1/4 tsp Sea Salt

  • 1/4 tsp Baking Soda

  • 1/4 cup Extra Virgin Olive Oil

  • 1/4 cup Maple Syrup

  • 3 Egg

  • 1/2 - 1  Zucchini (medium, grated)

Instructions

  1. Preheat your oven to 350F and line a muffin tin with muffin liners. Brush each liner with a small amount of coconut oil, to prevent sticking.
  2. In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Mix well.
  3. In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.
  4. Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
  5. Let cool completely before eating, to prevent the muffins from sticking to the liners.

Notes

Zucchini

One medium zucchini is equal to about 2 cups of grated zucchini.

Storage

Store in the fridge for 5 days or in the freezer for a few months.

Courses Snack

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Marie

I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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