Zucchini Chocolate Chip Muffins | Gluten-Free, Dairy-Free
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
-
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
-
In two medium-size bowls, mix the dry ingredients in one (except chocolate chips), and all the wet ingredients in the other (except zucchini).
-
Mix the dry into the wet until combined, add the zucchini and chocolate chips and mix.
-
Spoon the batter equally into a muffin pan, lined with unbleached muffin liners. Fill each muffin to no more than 3/4.
-
Bake at 400F/200C for 20-23 minutes, or until nicely golden and cooked.
-
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%