Servings: 12 muffins
Gluten Free Zucchini Muffins
Gluten-free chocolate chip zucchini muffins with walnuts make an amazing snack or light breakfast! This simple recipe is refined sugar-free and dairy-free!
Ingredients
- 1 medium zucchini grated (2 cups)
- 2 eggs
- 3/4 cup coconut sugar
- 3 Tbsp avocado oil
- 1 1/2 cups gluten-free all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup raw walnuts
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly spray or oil a muffin tray, or line with muffin papers.
- Grate the zucchini using a box grater.
- Whisk together the eggs in a mixing bowl then stir in the grated zucchini. Stir in the coconut sugar until combined.
- Add the remaining ingredients to the bowl and stir well until combined.
- Transfer the zucchini muffin batter to the muffin tray, filling the holes ⅔ of the way full. Bake 20 to 25 minutes, until muffins have risen substantially, are golden-brown, and feel firm when gently poked.
- Allow muffins to cool at least 30 minutes before releasing them from the muffin tray.
Nutrition
Serving: 1of 10, Calories: 230kcal, Carbohydrates: 41g, Protein: 3g, Fat: 7g, Fiber: 1g, Sugar: 22g