Coconut Cravings

Chocolate Zucchini Muffins

Ingredients

Measurement

Scale

1 cup almond flour
1/2 cup gluten free oat flour
1/2 cup tapioca flour/starch
1/2 cup brown sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 1/2 cups zucchini, grated (see recipe notes for possible shortcut)
1/4 cup coconut oil, avocado or canola oil also work
1/3 cup coconut milk
1 egg
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Instructions

  • PREP. Preheat oven to 350 degrees and grease a 12-count muffin pan with nonstick spray or shortening. I use palm oil.

  • MIX DRY. In a medium-sized bowl, mix dry ingredients: almond flour, oat flour, tapioca flour, brown sugar, cocoa powder, baking soda, sea salt, and cinnamon. Lightly stir to combine. It's okay if some of the brown sugar isn't fully mixed, as we will be blending the dry mix with the wet ingredients.

  • MELT. In a microwave safe dish, add coconut oil and milk together. Warm on a low power (20%-30%) for 1-2 minutes or until coconut oil is melted. (Warming oil and milk together keeps the oil melted when combined with the wet ingredients in the blender.) If using avocado or canola oil, skip this step.

  • GRATE. Grate zucchini. I use a box grater for this, but a food processor would work great too. The purpose in grating the zucchini before blending is to get an accurate measurement. If you have a kitchen scale, you can weigh the zucchini instead and skip the grating step.

  • BLEND WET. In the blender, add grated zucchini, warm oil and milk, an egg, apple cider vinegar, and vanilla. Blend till well combined.

  • BLEND ALL. Add the dry ingredient mix to the blender a cup at a time, until the batter is smooth and just combined. Don't overmix.

  • BAKE. Pour batter evenly into a greased muffin tin, approximately 1/3 cup of batter in each muffin cup, and bake at 350 degrees for 17-20 minutes. If you are at or near sea level, try closer to 17 minutes, while if you are at a higher elevation, the muffins might need closer to 20 minutes.

  • ENJOY. Let cool for 10-15 minutes before carefully removing from the pan. These muffins are best the first 2-3 days. They can be refrigerated for up to a week.