Grain Free Chocolate Zucchini Muffins recipe
| Serves | 24 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Breakfast, Dessert, Snack |
| Allergy list | Egg, Milk, Soy, Wheat |
| Misc | Child Friendly, Freezable |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- ½ cup coconut oil (unrefined)
- ½ cup maple syrup (or honey)
- 12 eggs (pastured)
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- ½ cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups zucchinis (shredded)
- ½ cup mini chocolate chips (I use Enjoy Life - dairy, soy, and wheat free)
Directions
Step 1
Preheat oven to 180ºC / 350ºF / Gas Mark 4. Line a 12 cup muffin pan with paper liners. (makes two batches of 12 for 24 total).
Step 2
In a large bowl, melt together coconut oil and honey.
Step 3
Whisk in eggs and vanilla.
Step 4
In a small bowl, stir together dry ingredients (coconut flour, cocoa, baking soda, and cinnamon).
Step 5
Pour dry ingredients into the wet ingredients and combine thoroughly. Then stir in zucchini and chocolate chips.
Step 6
Scoop 1/4 cup of batter per muffin liner and bake for 20 minutes, until a toothpick inserted into the center comes out clean.
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