Gluten Free Zucchini Muffins
I love a good tricky muffin. There was a phase where this is pretty much all we did for breakfast. I would make a big batch and freeze them, only to pop out a few every morning and warm them up. THere are so much good recipes for shredded zucchini muffins out there. My kids love a good baked good of pretty much any kind. I love that I can hide a whole zucchini in them. This is a win, win!
You know me…. I had to come up with a way to up the game. I started thinking and decided it has to be doable you get a banana and acovado in there too.
That is what this recips is… a muffin with a zucchini, banana, and acovado in it. Not to mention it is gluten free, dairy free, and egg free. For me in my personal opinion this is the holy grail of muffins. Is that a thing?
Tricky Chocolate Muffins
What kind of muffins do you like? I love muffins with “crumbles“ on top or even better with a big slab of melting butter. These muffins are dense. They are holding alot in them. They are rich, sweet, and fudgy. I don’t think fudgy is a word, but you know what I mean. Right? If you are looking for a healthy breakfast or lunch box add for your kids this should be your new go to.
Shredded Zucchini Muffin Recipe:
Serving Size: 12
This recipe is: gluten free, dairy free, and egg free.
3 T honey
2 T cacao
2 T melted coconut oil
1 tsp vanilla
1 1/4 cup almond flour
1/4 tsp salt
1 cup shredded zucchini (1 zucchini)
1 tsp baking powder
1/4 cup chocolate chips
How to Make it:
Preheat oven to 350.
In a food processor put the banana, avocasdo and puree till smooth. Then add in honey, cacao, coconut oil, vanilla, and almond flour. Pulse until well combined.
Fold in the remaining ingredients. Using a spatula stir until incorporated.
Use a 1/4 cup measuring cup and scoop batter into lined muffin tins.
Bake for 20 - 25 minutes. Enjoy!