MEMBER RECIPE
Gluten Free Zucchini Chocolate Chip Mini-Muffins Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
23-32 minutes
|
Active Time:
|
Makes:
1 batch
For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.
INGREDIENTS
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 ½ cups grated zucchini (do not pack down when measuring)
- ½ cup dark chocolate 73%
INSTRUCTIONS
- In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
- In a large bowl, combine eggs, oil, agave and zucchini
- Mix dry ingredients into wet thoroughly
- Stir in chocolate chips
- Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
- Spoon approximately 1 tablespoon of batter into each muffin tin
- Bake at 350° for 18-22 minutes
- Cool and serve
Member recipes are not tested by the CHOW food team.
