Monday, February 16, 2015

Gluten Free Zucchini Banana Chocolate Chip Muffins

It's Monday (President's Day) and Ava has off of School. I was looking for recipes of clean muffins to make for her snacks at school and something sweet at home! I came across this recipe and changed it up a little bit. They were a huge hit, I will definitely be making them again. I started the 3 Day Refresh today, so I wasn't able to try them!


  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • ½ teaspoon apple cider vinegar
  • 1 banana, mashed
  • 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini)
  • a handful of mini dark chocolate chips

Ava mixing the dry ingredients

What to do:
  1. Preheat the oven to 350F. Fill a standard muffin pan with liners.
  2. Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.
  3. Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine. Fold in the chocolate chips.
  4. Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.

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