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Chocolate Chip Zucchini Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10

Ingredients

  • 1/2 cup gluten free oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup coconut sugar
  • 1/4 cup brown sugar
  • 1 tablespoon maple
  • 1/2 cup coconut oil melted
  • 1 egg room temp
  • 1/2 cup greek yogurt
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice about juice of half of lemon
  • 1 cup shredded zucchini about 1 medium sized zucchini
  • 1/2 cup dark chocolate chips + 2 tablespoons for topping I used enjoy life

Instructions

  1. Preheat oven to 425 degrees. Grease a muffin tin.
  2. Shred the zucchini and use paper towel of cheese cloth to ring out extra moisture. Set aide.
  3. Mix all of the dry ingredients together.
  4. In a separate bowl, combine melted coconut oil and sugar and maple syrup. Beat in egg. Add in vanilla, lemon juice, and greek yogurt and stir until greek yogurt is fully incorporated.
  5. Combine the wet and dry ingredients until well-incorporated. Fold in shredded zucchini and chocolate chips.
  6. Allow batter to rest for 10 minutes (optional but will allow muffins to rise slightly more as it allows the baking soda to activate)
  7. Use an ice cream scoop to evenly distribute the batter amount greased muffin cavities. It should make approximately 10 muffins.
  8. Bake at 425 for 5 minutes. Lower temperature to 350 degrees and continue to bake from 15-20 minutes or until fully baked (toothpick comes out clean).
  9. Allow to cool for about 20 minutes before removing from cupcake tins.
  10. Serve and enjoy!