Cook Time: 25 minutes
I got a few discounted zucchinis at the market for $1.99. There was nothing wrong with them, but the market near me is pretty "fancy", so I guess if something doesn't look really plump, they will be it over to the side at a discounted price. Good for me! I chopped up and roasted half of them with some broccoli for dinner and made a small batch of gluten free chocolate zucchini muffins. Mmm, this makes me want to made some zucchini bread next.
- 1 cup gluten-free oat flour (I ground up oats)
- 1/2 tsp baking powder
- 1/4 baking soda
- 1/2 tsp cinnamon
- pinch of sea salt
- 1/4 cup flax meal
- 2 tbs unsweetened applesauce
- 2 tbs melted coconut oil
- 2 tbs vegan sugar / xylitol / stevia (you may want a bit more sweetener if you have a big sweet tooth)
- 2 tbs unsweetened almond milk
- 1/2 cup grated zucchini (as much water squeezed out as possible)i
- 2-3 dark chocolate squares chopped
- optional: a few macadamia nuts, chopped into small pieces, thompson raisins, cacao nibs
Makes 6 Mini Muffins
- Preheat oven to 350F.
- In a bowl, add in the oat flour, baking powder, baking soda, salt, sweetener and cinnamon and stir to combine. In another bowl, add in the applesauce, flax meal, coconut oil and almond milk and stir till mixed. Combine both mixtures in a bowl and mix well, stir in the zucchini and chocolate.
- I used silicone mini muffin cups, since it makes it easy to pop the muffins out, and I don't have to oil them up. If you have a metal pan, you may want to use a bit of coconut oil in each of the muffin cups. Evenly add in the batter and bake for around 23-25 minutes.
- Remove from oven and allow to cool for a few minutes before transferring onto a cooling rack. They will firm slightly as they cool.