Healthy Chocolate Chip Zucchini Muffins (gluten free!)
Healthy chocolate chip zucchini muffins made with olive oil, almond flour, oat flour, and pure maple syrup to keep them naturally sweetened. These gluten free zucchini muffins are perfectly moist thanks to shredded zucchini and pack plenty of healthy fats from olive oil. Freezer-friendly and an amazing breakfast or healthy snack!
Servings 10 servings
Calories 278cal
Ingredients
- For the wet ingredients:
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- ⅓ cup pure maple syrup (or sub honey)
- 2 eggs
- ¼ cup olive oil*
- 3 tablespoons almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup oat flour, gluten free if desired
- 1 cup fine blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup chopped walnuts
- ⅓ cup chocolate chips (dairy free, if desired), plus 2 tablespoons for sprinkling on top of muffins
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.
- Shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with maple syrup, eggs, olive oil, almond milk and vanilla extract. Mix until well combined.
- Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, baking soda, cinnamon and salt. Mix until combined. Fold in the walnuts and chocolate chips.
- Evenly divide batter into prepared liners. Bake for 23-28 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling. Enjoy!
- Sprinkle tops with fancy sea salt and drizzle with nut butter, if desired.
Notes
*Subs for olive oil: If you don't want to use olive oil, you can use melted butter, melted ghee, brown butter, melted vegan butter or melted coconut oil. Just make sure it's melted and cooled to room temp before using.
Feel free to make your own oat flour at home, instructions in the blog post. It's so easy!
Subs for flours: I haven't tried using any other flour for the almond flour, but let me know if you do. I would not recommend coconut flour. If you want to sub oat flour, you can feel free to use regular all purpose flour or a gf 1:1 all purpose flour.
Nutrition
Serving: 1muffin | Calories: 278cal | Carbohydrates: 26.6g | Protein: 5.5g | Fat: 18.3g | Saturated Fat: 3.7g | Fiber: 3.4g | Sugar: 13.3g