Gluten Free Chocolate Zucchini Muffins
These Gluten Free Chocolate Zucchini Muffins are made with chickpea flour and naturally sweetened with bananas. Zucchini Banana Chocolate Chip muffins are great as baby muffins, toddler muffins, or a high protein muffin snack!
Ingredients
- 1 cup chickpea flour
- 1/2 cup oat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/4 cup cocoa powder
- ½ tsp cinnamon
- ¼ cup brown sugar or coconut sugar can use up to 1/3 cup for sweeter muffins
- 1/2 cup zucchini, diced or shredded
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 tbsp coconut oil, melted and cooled or butter
Instructions
- Preheat oven to 375.
- In a medium bowl, combine all dry ingredients (chickpea flour through brown sugar).
- In a large bowl, combine zucchini, mashed bananas, eggs, ACV, vanilla and coconut oil.
- Pour dry ingredients into wet and stir until combined and moistened.
- Pour batter into a greased muffin tin. Bake for 16-20 minutes (mine took about 17), or until tops are set, browned and a toothpick comes out clean.
- Let cool on a wire rack before enjoying!
Equipment
Nutrition
Serving: 1Calories: 123kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 173mgFiber: 2gSugar: 8g
Did you make this recipe?Let us know how it was!
