Description
Fluffy, moist, and naturally sweetened, Dairy Free Gluten-Free Zucchini Muffins are made made even better with bananas and chocolate chips for a breakfast or snack you can feel good about! Dairy Free.
Ingredients
- 1 cup grated/shredded zucchini (3/4 cup after water squeezed out)
- 1 1/3 to 1 1/2 cups (150 grams) gluten-free oat flour
- 1/3 cup (42 grams) blanched fine almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 Tablespoons flax meal
- 3/4 cup (165 grams, ~ 1 large banana) mashed ripe banana
- 1 large egg, room temperature (or flax egg, see notes)
- 1/4 cup non-dairy milk
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350° F. Line or grease a muffin tin, and set aside.
- Shred the zucchini. Place shreds in a paper towel or cheesecloth, and gently squeeze out all excess water. Note – Once squeezed, the zucchini should reduce down to ¾ cup.
- In a mixing bowl, whisk together the dry ingredients (oat flour, almond flour, baking powder, baking soda, salt, cinnamon, flax meal).
- In a second large bowl, mash the banana. Mix in the remaining wet ingredients (zucchini, egg, milk, maple syrup, vanilla extract).
- Working in batches, combine the dry ingredients to the bowl with the wet, and mix until combined. Do not overmix! Fold in the chocolate chips. (See notes)
- Spoon the batter into the prepared muffin tin, filling ⅔ – ¾ of the way full. Sprinkle extra chocolate chips on top, if desired.
- Bake for 17-22 minutes or until the center comes out clean with a toothpick.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to finish cooling.
Notes
Substitutes: Flax Egg- Replace egg in recipe by whisking together 1 Tablespoon ground flaxseed and 2 ½ Tablespoons water. Set mixture aside for 5-10 minutes to thicken. Whisk the gelled mixture in with the other wet ingredients before adding the dry ingredients. This helps it blend evenly and gives the muffins better structure. Baking time and texture will vary.
Storage: Keep leftover muffins in the fridge for up to 2 weeks or freezer for up to 4 months.
Texture Tip – For fluffier more moist muffins, let the batter sit for 10-20 minutes before spooning into muffin pan.
- Prep Time: 10 minutes
- Rest Time: 10
- Cook Time: 18-20 minutes
- Category: Breakfast, snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 136
- Sugar: 8 g
- Sodium: 181 mg
- Fat: 2.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 22.4 g
- Fiber: 2.8 g
- Protein: 3.2 g
- Cholesterol: 16.9 mg
