Gluten-free Zucchini Muffins with Chocolate Chips
My Gluten-free Zucchini Muffins with Chocolate Chips are the perfect breakfast muffin. A gluten-free and vegan muffin that’s loaded with fresh zucchini and warm cinnamon.
Look at the amazing texture of these Gluten-free Zucchini Muffins with Chocolate Chips. Pure perfection! To find a muffin that’s this light and springy that is gluten-free, dairy-free, and vegan (egg-free) is pretty amazing. And the flavor is great too! A little sweet with warm notes from the cinnamon. Just a few mini chocolate chips sprinkled on top of each muffin adds the right amount of chocolatey goodness to each bite!
HOW TO MAKE THEM:
STEP ONE:
Wash and dry the zucchinis. Cut them into thirds (leaving the peeling on) and place them into a food processor. Turn the processor on and cut the zucchini into small pieces (about 10 seconds).
STEP TWO:
In a mixing bowl, combine the applesauce, milk, and sugar. Add the Cassava flour, gluten-free flour blend, baking soda, baking powder, cinnamon, and sea salt. Stir together.
STEP THREE:
Add the shredded zucchini. Don’t squeeze the water from the zucchini, you’ll need that extra water moisture as the muffins bake. Fold the zucchini into the batter. Evenly fill 12 muffin cups.
STEP FOUR:
Place the muffins in the oven and bake for 25 minutes. When muffins are golden brown remove them from the oven and let cool.
CAN I FREEZE THE MUFFINS?
Yes, these Gluten-free Zucchini Muffins can be frozen! This recipe is a great meal prep recipe. Make a batch during your meal prep and once the muffins are cool enough, place them in a freezer-friendly container or baggie and freeze. They’ll freeze nicely for up 3 months.
HOW TO THAW THEM?
When you’re ready to serve them, all you’ll have to do is pull them from the freezer the night before and place in the fridge. Or place on the counter for an hour or two to fully thaw. If you’re in a hurry and need to serve them for a breakfast quickly, pop the muffins in the microwave to thaw or in the oven for a few minutes at 350 degrees.
- 2 cups shredded zucchini (1 large or 2 small whole zucchinis)
- 3/4 cups dairy-free milk
- 1/3 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 cup cassava flour
- 1 cup gluten-free flour blend (this recipe used Namaste brand)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
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Preheat oven to 350 degrees. Spray a muffin tin with cooking spray and set aside for later use.
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Wash and dry the zucchini(s). Cut them into thirds (leaving the peeling on) and place them into a food processor. Process for 10-20 seconds until zucchini is chopped into small pieces.
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In a mixing bowl, combine the applesauce, milk, and sugar. Add the cassava flour, gluten-free flour blend, baking soda, baking powder, cinnamon, and sea salt. Stir together.
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Add the shredded zucchini. Don’t squeeze the water from the zucchini, you’ll need that extra water moisture as the muffins bake. Fold the zucchini into the batter. Using the prepared muffin tin, evenly fill all 12 muffin cups.
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Place the muffins in the oven and bake for 25 minutes. When muffins are golden brown remove them from the oven and let cool.
Store muffins in an airtight container in the pantry for up to one week.
For freezing: Let muffins cool completely then place in a freezer-friendly bag or container and freeze. Freeze for up to 3 months.
USED IN THIS RECIPE:
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Gluten-free Zucchini Muffins with Chocolate Chips
