Super easy and super tender chocolate chip muffins, gluten free! The secret is in the zucchini- and you won’t even taste it! It adds so much moisture and bounce into those delicious muffins! Every body will love them.
Recipe by @frozen_bananas_
Chocolate Chip Muffins, Gluten Free
Prep time:
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- Description
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- Ingredients
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BY YASMINE IDRISS
Super easy and super tender chocolate chip muffins, gluten free! The secret is in the zucchini- and you won’t even taste it! It adds so much moisture and bounce into those delicious muffins! Every body will love them.
Recipe by @frozen_bananas_
Ingredients
- 2 tbsp coconut oil
- 3 eggs (at room temperature)
- ¼ cup milk of choice
- ½ cup maple syrup
- 1½ tsp vanilla extract
- 1 tsp vinegar
- 1¾ cups gluten-free oat flour
- ½ cup almond flour
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ cups shredded zucchini, squeezed
- ½ cup dark chocolate chips
Method
- 1)
Preheat your oven to 180°C. Lightly oil a 12-cup muffin tin or line it with paper liners.
- 2)
In a large bowl, add the coconut oil, eggs, milk, maple syrup, vanilla extract, and vinegar. Whisk until well combined.
- 3)
In a separate bowl, combine the gluten-free oat flour, almond flour, cinnamon, salt, baking powder, and baking soda. Stir until evenly mixed.
- 4)
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 5)
Fold in the shredded zucchini and dark chocolate chips.
- 6)
Evenly distribute the batter among the 12 muffin cups, filling each about 2/3 to 3/4 full.
- 7)
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8)
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.