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Gluten-Free Zucchini Chocolate Chunk Muffins
Recipe

13 INGREDIENTS • 10 STEPS • 30MINS

Gluten-Free Zucchini Chocolate Chunk Muffins

5.0
1 rating
These Gluten-Free Zucchini Chocolate Chunk Muffins are loaded with cashew meal, zucchini, rolled oats, and dark chocolate chunks then sweetened with honey!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Gluten-Free Zucchini Chocolate Chunk Muffins are loaded with cashew meal, zucchini, rolled oats, and dark chocolate chunks then sweetened with honey!
30MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
12
US / Metric
Coconut Oil
2 Tbsp
Coconut Oil
Honey
1/4 cup
Oat Flour
1 1/3 cups
Oat Flour
Cashew Meal
1/3 cup
Cashew Meal
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Salt
1/8 tsp
Zucchini
1 cup
Grated Zucchini
Banana
1
Large Ripe Banana
Dark Chocolate Chips
1 cup
Nutrition Per Serving
VIEW ALL
Calories
213
Fat
7.3 g
Protein
4.5 g
Carbs
34.4 g
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Gluten-Free Zucchini Chocolate Chunk Muffins
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C). Line the muffin pan with cooking spray.
step 2
Add Coconut Oil (2 Tbsp) and Honey (1/4 cup) to a small saucepan and heat on low, stirring frequently. Once the oil is melted and the mixture is well combined, remove from heat and let cool for 1-2 minutes.
step 2 Add Coconut Oil (2 Tbsp) and Honey (1/4 cup) to a small saucepan and heat on low, stirring frequently. Once the oil is melted and the mixture is well combined, remove from heat and let cool for 1-2 minutes.
step 3
Add Vanilla Extract (1 tsp) to the mixture and stir.
step 3 Add Vanilla Extract (1 tsp) to the mixture and stir.
step 4
Add Oat Flour (1 1/3 cups), Cashew Meal (1/3 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (1/2 tsp), and Salt (1/8 tsp) to a large bowl, then whisk to combine.
step 4 Add Oat Flour (1 1/3 cups), Cashew Meal (1/3 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (1/2 tsp), and Salt (1/8 tsp) to a large bowl, then whisk to combine.
step 5
In a small bowl, mash the Banana (1) then add the Zucchini (1 cup) and the coconut oil mixture. Stir to combine.
step 5 In a small bowl, mash the Banana (1) then add the Zucchini (1 cup) and the coconut oil mixture. Stir to combine.
step 6
Add banana mixture to a large bowl with the oat and cashew meal mix, and stir until just combined, do not over stir.
step 6 Add banana mixture to a large bowl with the oat and cashew meal mix, and stir until just combined, do not over stir.
step 7
Add three-quarters of the Dark Chocolate Chips (3/4 cup) to the batter and stir, reserving 1/4 cup to sprinkle on top.
step 7 Add three-quarters of the Dark Chocolate Chips (3/4 cup) to the batter and stir, reserving 1/4 cup to sprinkle on top.
step 8
Divide batter evenly into 12 greased muffin cups, then sprinkle with Coconut Sugar (1 Tbsp) and the remaining Dark Chocolate Chips (1/4 cup).
step 8 Divide batter evenly into 12 greased muffin cups, then sprinkle with Coconut Sugar (1 Tbsp) and the remaining Dark Chocolate Chips (1/4 cup).
step 9
Bake for about 18 to 20 minutes. Or until a toothpick inserted in the middle comes out clean.
step 9 Bake for about 18 to 20 minutes. Or until a toothpick inserted in the middle comes out clean.
step 10
Cool on a wire rack for 5-10 minutes. Serve and enjoy!
step 10 Cool on a wire rack for 5-10 minutes. Serve and enjoy!
Tags
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Breakfast
Dairy-Free
American
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Vegetables
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