These muffins are a great way to get some extra veggies in to you or your kids or to use up some extra zucchini.
The original recipe is from Elena’s Pantry but I have have made some changes to some ingredients that I don’t think are too good for us. You can find the original recipe here.
These yummy muffins have many nutritional benefits. Coconut flour is gluten free and is high in protein, fibre, manganese and lauric acid (great for immune health, skin and thyroid). Coconut oil also contains lauric acid and is an excellent source of good fats. Zucchini contains vitamin C, A, folate, potassium and manganese. Cinnamon helps with blood sugar control, is a good stomach antibacterial and is high in antioxidants. Eggs contain many different vitamins and minerals as well as high quality protein, omega-3 fats and antioxidants.
Adding choc chips means that these do have some refined sugar in them but you can chose chocolate with 70% cacao or higher and then the amount of sugar will be very small.
I have not peeled the zucchini in this batch as my kids are used to this stuff in their treats but if you or your family need a bit more hidden goodness then peel the zucchini first!
- 1/4 cup coconut flour
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp berry choc chunk powder (optional – makes them a little bit more chocolatey in flavour and adds a bit more nutrients)
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup / maple syrup / raw honey
- 1 1/2 cups grated zucchini (do not pack down when measuring). Squeeze out excess liquid after measuring or the muffins will be too soggy.
- 1/2 cup choc chips or chopped dark chocolate (preferrably 70% cacao or higher)
- In one bowl combine coconut flour, salt, baking soda, cinnamon and berry choc chunk powder
- In another bowl combine eggs, coconut oil, rice malt syrup and zucchini
- Mix dry ingredients into wet thoroughly
- Stir in chocolate chips
- Grease a mini muffin tin or use baking cups in a mini muffin tin. I like the If you care brand because they are toxin free.
- Spoon approximately 1 tablespoon of batter into each muffin tin
- Bake at 180° for 18-22 minutes. They are cooked when they spring back when touched.
- Cool on a wire rack.
- Store in the fridge. They taste even better the next day (as with most coconut flour products in my opinion)
Please leave comments or questions in the comments section below. I love to hear from you and to know if you try my recipes.
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