Gluten-Free Chocolate Zucchini Muffins
Ingredients
½ cup
coconut flour or gluten-free flour blend
3 tbsp.
unsweetened cocoa powder
2 tsp.
cinnamon
¾ tsp.
baking soda
½ tsp.
salt
½ tsp.
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
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 a preheated 350° oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (about 25 min.). Cool in the pan for 5 min. Move muffins to a wire rack; serve warm or at room temperature.
