Gluten-Free Zucchini Chocolate Chip Muffins Recipe (Egg-Free Option)

🧂 Ingredients

• 1.5 cups all-purpose gluten-free flour
• 1/4 cup honey or maple syrup

  (or coconut sugar)
• 1/4 cup sunflower butter

  (or peanut butter)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 dash pumpkin pie spice
• 1/2 tsp sea salt
• 1 egg
• 8 tbsp butter
• 1/3 cup milk

  (or your favorite non-dairy milk)
• 1 tsp vanilla extract
• 1 medium ripe banana
• 1/4 cup unsweetened cocoa powder
• 1/4 cup miniature chocolate chips
• 1.5 cups shredded zucchini

  (patted dry)

Instructions

• 1 Preheat oven to 375 degrees and grease or line a mini-muffin tin. Gather all
  ingredients together.
• 2 Add all ingredients to high-speed blender except the zucchini and chocolate
  chips. Blend until well combined. Batter will be smooth.
• 3 Add shredded zucchini and chocolate chips to blender and blend for 3 to 5
  seconds.
• 4 Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter
  after every few cups, so chocolate chips don’t sink to the bottom of the blender
  jar.
• 5 Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out
  clean. Remove from oven and let cool in the pan for 5 to 10 minutes before
  removing.

Nutrition Info