Gluten-Free Chocolate Zucchini Muffins
Ingredients
½ cup
coconut flour or gluten-free flour blend
3 tbsp.
unsweetened cocoa powder
2 tsp.
ground cinnamon
¾ tsp.
baking soda
½ tsp.
salt
½ tsp.
ground nutmeg
3
eggs
1
ripe banana, mashed
3 tbsp.
Kowalski's Pure Maple Syrup
3 tbsp.
almond milk (or any other variety of nut or cow's milk)
1 tbsp.
coconut oil, melted and cooled to room temperature
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
6 oz.
Kowalski's Fresh Zucchini Noodles (from the Prepared Produce Section), lightly chopped
1 cup
dark chocolate chips
- mini chocolate chips, for garnish
Directions
- Preheat oven to 350°.
- In a large mixing bowl, whisk together first 6 ingredients (through nutmeg); set aside.
- In a medium mixing bowl, whisk together eggs, banana, syrup, milk, oil and vanilla.
- Using a silicone spatula, gently fold wet ingredients into dry ingredients, mixing just until dry ingredients are moistened (lumps may remain).
- Gently stir in zucchini and dark chocolate chips.
- Scoop batter into a 12-cup muffin pan lined with paper baking cups; sprinkle with mini chocolate chips.
- Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs attached (about 25 min.).
- Remove from oven; cool muffin in pan for 5 min.
- Transfer muffins to a wire rack to continue cooling; serve warm or at room temperature.
