Gluten Free Mini Chocolate Chip Zucchini Muffins

 

muffin recipe for christmas

Gluten Free Zucchini Muffins Perfect for Christmas Morning

by Minette Riordan

This recipe for mini chocolate chip zucchini muffins is one my dad’s favorite gluten free websites. My dad made one change that seemed to work better – either use mini-chocolate chips or chop the larger chips into smaller pieces. These muffins definitely need to be made in a mini-muffin pan and the larger chips overwhelmed the muffins. These are tiny morsels of sheer deliciousness, especially warm out of the oven with the softened chocolate bits melting in your mouth. Enjoy!

Mini Chocolate Chip Zucchini Muffins

  • ¼ cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs
  • ¼ cup grape seed oil
  • ¼ cup agave nectar
  • 1 ½ cups grated zucchini (do not pack down when measuring)
  • ½ cup chocolate drops
  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  2. In a large bowl, combine eggs, oil, agave and zucchini
  3. Mix dry ingredients into wet thoroughly
  4. Stir in chocolate chips
  5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
  6. Spoon approximately 1 tablespoon of batter into each muffin tin
  7. Bake at 350° for 18-22 minutes
  8. Cool and serve

I can’t wait to serve these for gluten free zucchini muffins for breakfast on Christmas morning. Enjoy!

Recipe adapted from original at Elana’s Pantry.

 

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