Zucchini chocolate chip muffins (gluten-free, dairy-free, paleo-friendly)
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Zucchini Chocolate Chip Muffins | Gluten-Free, Dairy-Free

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10

A healthy remake on a classic, this simple recipe for zucchini chocolate chip muffins is perfect for quick breakfasts or snacks. Gluten-free and dairy-free

Ingredients

  • 1 cup organic brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup ground almonds
  • 1/4 cup chickpea flour
  • 1/4 tsp sea salt
  • 2 tsp aluminum-free baking powder
  • 1/2 cup organic unbleached cane sugar (could be replaced with maple syrup)
  • 1/3 cup extra-virgin olive oil
  • 3 organic free-range eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup organic strawberry jam or applesauce
  • 1/4 cup rice milk or almond milk
  • 1 organic zucchini (medium size) shredded/grated and squeezed to get as much water out
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. In two medium-size bowls, mix the dry ingredients in one (except chocolate chips), and all the wet ingredients in the other (except zucchini).
  2. Mix the dry into the wet until combined, add the zucchini and chocolate chips and mix.
  3. Spoon the batter equally into a muffin pan, lined with unbleached muffin liners. Fill each muffin to no more than 3/4.
  4. Bake at 400F/200C for 20-23 minutes, or until nicely golden and cooked.
  5. Cool down completely before eating.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 286kcal | Fat: 14g | Saturated fat: 3g | Cholesterol: 49mg | Sodium: 91mg | Potassium: 296mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 16g | Protein: 4g | Vitamin A: 110% | Vitamin C: 3.5% | Calcium: 76% | Iron: 1.7%