Healthy Zucchini Muffins (Gluten free, Dairy free)
The best gluten free chocolate chip zucchini muffins. A perfect grab and go breakfast or healthy snack.
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
Ingredients
Units
Scale
- 2 cups almond meal or almond flour (Trader Joe's has a great option)
- 1 cup old-fashioned rolled oats (ensure gluten-free if desired)
- 2 teas cinnamon
- 1 teas sea salt
- 1 teas baking soda
- 1/2 cup semi-sweet or dark chocolate chips, optional (Enjoy life brand is dairy free )
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup grated carrot (about 2 medium carrots)
- 6 tbsp coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350° F. Line muffin pan with muffin cups or grease to prevent sticking.
- In a large bowl, combine all dry ingredients: almond meal, oats, cinnamon, sea salt, baking soda, and chocolate chips.
- In a separate medium sized bowl, combine all the wet ingredients: eggs, zucchini, carrots, coconut oil, maple syrup and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. The muffin batter will be chunky and thick. Hearty muffins here we come.
- Spoon the batter into the muffin cups. Fill each cup just to the brim.
- Bake until muffin tops are lightly browned, between 25-35 minutes. If inserting a toothpick in the center, it should come out clean (minus the melted chocolate!).
- Store these muffins in the fridge for up to a week. They also freeze great in an airtight container or freezer ziplock bag. Zap in the microwave to thaw and enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 299
- Sugar: 14g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
Keywords: dairy free, gluten free, refined sugar free