Grain Free/Nut Free Chocolate Zucchini Muffins
These muffins were created when my whole family needed a little pick me up after day light savings time really threw us for a loop. When the clocks set back everyone in world who doesn't have small children are pleasantly woken by a rested slumber, but those of us that have small children wake up to prepare ourselves for the longest day of our lives.
Sooooo... these heavenly chocolate muffins were made knowing that chocolate does make everything a little better. I've made these muffins with applesauce in the past, but had the exact amount of pumpkin that the recipe needed in the refrigerator so I attempted to sub that, and they turned out perfect. These muffins have TWO vegetables ( zucchini and pumpkin), No refined sugars or enriched or processed anything. The plus side to all of this is that they're really really good.
Prep Time 15 min. Cook Time: 25 min.
Yields: 12 standard muffins
1 Tbsp of coconut oil for greasing ( if not using muffin tin liners)
3/4 cup of zucchini shredded
1/2 cup maple syrup
1/2 cup pumpkin puree ( 1/2 cup applesauce yields the same results)
1/3 cup coconut flour
1/4 cup cacao powder
3 Tbsp arrowroot flour
1 1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
1/4 cup of chocolate chips ( I used enjoy life chocolate chips to keep these dairy-free)
Preheat oven to 350ºF
Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.