Healthy Zucchini Muffins (Gluten free & Dairy free)

Every Spring we plant zucchini, and every Summer, we are rewarded with a bumper crop. If you've even grown zucchini, you know that one day you have a tiny green squash growing but then seemingly overnight, it's grown to the size of a Volkswagen bus. With zucchini coming out of our ears, we're always thinking up new and delicious ways to use it. It's a wonderfully versatile veggie with a mild flavor making it easy to sneak into baked goods to add extra moisture and fiber. 

By the yummy taste of these gluten-free muffins, you wouldn't know they're packed with wholesome ingredients including shredded zucchini and carrots. They make the perfect quick breakfast or hearty healthy snack. Th hubby loves them zapped in the microwave as a midmorning snack with a cup of coffee. I prefer them cold and eat off the muffin tops (the best part, am I right?).

These hearty, sweet muffins are refined sugar free, sweetened with maple syrup and filled with healthy fats from coconut oil and almond flour. Choose your own adventure by adding in walnuts or chocolate chips or both if you're feeling extra extra. So let's round up what you'll need for this gluten-free zucchini muffins recipe. 

Dry Ingredients: 

Almond meal - We love the price point of the one from Trader Joe's or Bob's Red Mill 

Old-fashioned rolled oats 

Ground cinnamon

Baking soda

Sea salt

Semi-sweet or dark chocolate chips (highly recommend)

Wet Ingredients:

Eggs

Vanilla extract

Grated zucchini

Grated carrot

Coconut oil

Maple syrup

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