Paleo Snack Solve: Gluten-Free Zucchini Chocolate Chip MuffinsApril 2nd, 2020
Good luck keeping your hands off this batch of gluten-free treats. Each muffin is packed with shredded zucchini, a handful of chocolate chips, and a trio of GF flours (almond, coconut, and cassava). It’s the perfect paleo-friendly snack, quick breakfast, or even post-dinner nibble. These muffins freeze well, but we don’t think you’ll have a lot left over.
Paleo Zucchini Chocolate Chip Muffins
Yield: 18 muffins
Active time: 10 minutes
Total time: 1 hour
Coconut oil spray
1 cup Thrive Market Almond Flour
½ cup Thrive Market Organic Coconut Flour
¼ cup Thrive Market Non-GMO Cassava Flour
1 teaspoon Thrive Market Organic Ground Cinnamon
1 teaspoon Thrive Market Baking Soda
½ teaspoon Thrive Market Baking Powder
½ teaspoon fine sea salt
1 (13.5-ounce) can Thrive Market Organic Coconut Milk
2 large eggs
½ cup Thrive Market Organic Coconut Sugar
¼ cup Nutiva Organic Virgin Coconut Oil, melted
1 ½ teaspoon Thrive Market Organic Vanilla Extract
2 cups shredded zucchini, packed, liquid squeezed out with a clean dish cloth
1 cup mini chocolate chips, plus more for sprinkling
Preheat oven to 350°F and line 18 muffin tins with liners; lightly mist with cooking spray.
Whisk almond flour, coconut flour, cassava flour, cinnamon, baking soda, baking powder, and salt in a small bowl. Whisk coconut milk, eggs, coconut sugar, coconut oil, and vanilla in a large bowl. Add dry ingredients to wet ingredients and whisk until smooth. Add zucchini and 1 cup chocolate chips; stir until just combined.
Portion muffins with an ice cream scoop, filling each tin almost to the top; sprinkle with additional chocolate chips. Bake one tray at a time on the middle rack, 25 to 27 minutes, or until puffed and golden.
Let cool 15 to 20 minutes in the tray; remove and let cool fully on a rack. Muffins are best eaten at room temperature, or the following day. Freeze leftovers, or refrigerate in an airtight container for 5 to 7 days.
Recipe by Megan Mitchell