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Gluten Free Chocolate Zucchini Muffins
Course:
Baked Good
Cuisine:
American
Servings:
6
Calories:
626
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
Wet
3
large eggs
1/4
cup
of coconut oil,
melted
1/4
cup
of almond milk
Dry
2
cups
of almond flour,
well packed
2
tablespoons
of coconut flour
1/2
cup
of coconut palm sugar
1/4
teaspoon
of salt
1/2
teaspoon
of baking soda
1
zucchini,
shredded
1
cup
of chocolate chips
1/2
cup
of walnuts,
chopped
1/2
cup
of dried cranberries
Instructions
In a large bowl combine almond flour, coconut flour, coconut palm sugar, baking soda and salt. Whisk well to combine.
In a small bowl whisk to combine eggs and coconut oil Stir wet ingredients into dry ingredients.
Add zucchini, chocolate chips, walnuts, and cranberries. Stir well to combine.
Slowly add almond milk to loosen dough a bit. You may not need the entire 1/4 cup.
Fill muffin tins, lined with paper and rubbed with a bit of coconut oil, 3/4 full with muffin batter.
Bake at 350° for 25-30 minutes. Until toothpick inserted in center comes out clean.
Nutrition
Calories:
626
kcal
|
Carbohydrates:
52
g
|
Protein:
14
g
|
Fat:
43
g
|
Saturated Fat:
15
g
|
Cholesterol:
86
mg
|
Sodium:
287
mg
|
Potassium:
158
mg
|
Fiber:
7
g
|
Sugar:
36
g
|
Vitamin A:
250
IU
|
Vitamin C:
6
mg
|
Calcium:
153
mg
|
Iron:
2.7
mg