Zucchini Chocolate Chip Mini Muffins Gluten Free Recipes
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS
Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.
Categories Side Dish
Time 35m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
- In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI CHOCOLATE CHIP MINI-MUFFINS (GLUTEN FREE)
For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe. Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard. Meanwhile, with this colder weather I've been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies. http://www.elanaspantry.com/zucchini-chocolate-chip-muffins/
Provided by Elanas Pantry
Categories Quick Breads
Time 23m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
- 2. In a large bowl, combine eggs, oil, agave and zucchini.
- 3. Mix dry ingredients into wet thoroughly.
- 4. Stir in chocolate chips.
- 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
- 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
- 7. Bake at 350° for 18-22 minutes.
- 8. Cool and serve.
Nutrition Facts : Calories 248.8, Fat 24.8, SaturatedFat 7.4, Cholesterol 105.8, Sodium 267.8, Carbohydrate 7.1, Fiber 3.6, Sugar 1.2, Protein 5.9
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