Gluten Free Chocolate Zucchini Muffins
Servings: 6
Calories: 626kcal
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: 626kcal | Carbohydrates: 52g | Protein: 14g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 287mg | Potassium: 158mg | Fiber: 7g | Sugar: 36g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 2.7mg
