My son loves muffins but seems to detest zucchini so I like to hide it in mini muffins. I just add a few chocolate chips and he doesn’t even know the zucchini is there. These are quick to make for an easy snack. I love the combination of buckwheat for flavor and brown rice for lightness. I always keep ground flax seed on hand in the fridge so if I run out of eggs, I can always substitute.
Gluten free zucchini-chocolate chip muffins
Prep time
Cook time
Total time
Recipe type: Gluten free zucchini chocolate chip muffins
Cuisine: breakfast snack
Serves: 6
Ingredients
- ¾ cup buckwheat flour
- ¾ cup brown rice flour
- ½ cup sugar
- 1 apple sauce packet
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 egg beaten or (2 TBLS ground flax to 6 TBLS warm water)
- ½ cup vegetable oil or coconut oil
- 1 TBLS lemon juice
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ¼ cup semi sweet chocolate chips
- ¼ cup chopped walnuts or slice almonds
Instructions
- Mix all dry ingredients together.
- Combine egg, oil, milk,lemon juice and vanilla. Mix well
- Stir into dry ingredients adding chocolate chips and zucchini
- Fill greased mini muffin tin or regular tins to make 12 or 36 mini muffins
- Bake at 350 degrees for 15 - 20 minutes depending on which tin.
