Zucchini-Chocolate Chip Muffins
Recipe type: Breakfast, Snack, Dessert
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Zucchini-Chocolate Chip Muffins that are moist, full of nutrients, and perfectly sweet. Plus, they are oil-free, vegan, and gluten-free.
  • 2 flax eggs (2 tablespoons ground flax seed and 6 tablespoons filtered water)
  • 1 ripe banana, mashed
  • ½ cup coconut kefir
  • ¾ cup coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¾ cup quick oats
  • Pinch of pink Himalayan salt
  • 1 cup all-purpose gluten-free flour
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed of excess liquid
  • ⅓ cup chocolate chips*
  1. Preheat your oven to 350F and line or grease your muffin pan. Set aside.
  2. In a large mixing bowl, whisk together the flax egg, mashed banana, coconut kefir, coconut sugar, baking powder, baking soda, cinnamon, vanilla, oats, and salt, until combined.
  3. Add the flour bit by bit, folding it in until just combined.
  4. Fold in the zucchini and chocolate chips (reserve some of the chocolate chips to top).
  5. Scoop the batter by about a ¼ cup or more to evenly fill the muffin cups almost to the top.
  6. Sprinkle the tops with reserved chocolate chips.
  7. Place the tray in the heated oven and bake for 22 minutes, or until a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  9. Store muffins in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
*If you're not a fan of chocolate chips you can replace them with shredded zucchini, chopped dates, or chopped walnuts.
Recipe by Gillan Elizabeth at http://gillianelizabethwellness.com/zucchini-chocolate-chip-muffins/