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!
Servings: 12 muffins
Calories: 230kcal
Equipment
Ingredients
- 1 medium-sized zucchini grated (2 cups)
- 2 large eggs
- 3/4 cup coconut sugar
- 4 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. Insert a digital thermometer into the center of one of the muffins to check for doneness. The muffins are ready if they have an internal temperature of 190 degrees Fahrenheit or higher.
- 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