Gluten Free Chocolate Zucchini Muffins

Make ahead breakfasts, like these chocolate zucchini muffins, are key for a successful morning. I am not a morning person, as much as I’d love to be, so taking a little time to prepare breakfasts while my boys are at school, means I can give them a nutritious and delicious breakfast even if we are running late and they have to eat in the car (sorry, it’s the truth, I have mornings where they eat breakfast on the way to school while I guzzle coffee). I also love that they are low in sugar and stuffed with lots of zucchini, a green vegetable that my boys don’t like otherwise. If you are looking for a great dairy free milk to use in this recipe, try making my irresistible

homemade cashew milk.
These wholesome zucchini muffins can be made in advance and stored in an air tight container (or freeze them!) and beats a soggy bowl of cereal any day of the week. And here is another favorite make ahead breakfast that is always a hit in our home, so give it some love too!

Gluten Free Chocolate Zucchini Muffins

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• Author: Roni Proter

Ingredients

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• 1 cup shredded zucchini
• 1 medium ripe banana, mashed
• 1/4 cup avocado oil
• 3 extra large eggs
• 1/2 cup maple syrup
• 1/4 teaspoon sea salt
• 1 cup coconut flour
• 1/2 cup steel cut oats
• 1/4 cup ground flaxseed
• 3/4 cup tapioca flour
• 1/3 cup cacao powder or unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/3 cup dairy free milk milk
• 1/3 cup semi sweet chocolate chips
• special equipment: muffin tins, vegetable spray and muffin liners

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Instructions

1. Grate the zucchini and add the salt and stir until the salt is incorporated in the zucchini shavings.  
2. Let sit for several minutes, then squeeze out extra water and place aside.
3. In your large electric mixer, combine the mashed banana, eggs and maple syrup and mix on medium until combined.
4. Add the rest of the ingredients, except for the chocolate chips and mix well for several minutes until combined.
5. Add half the chocolate chips and stir until incorporated.
6. Spray the muffin liners with vegetable spray and place in the muffin tin.
7. Scoop the mixture into the muffin tins and top with four or fie chocolate chips.
8. Bake at 350 for 30 minutes.
9. Let rest until ready to eat and allow to cool completely before storing in an air tight tin.
10. Refrigerate and use within 10 days.

Keywords: gluten free, zucchini, chocolate, muffins