Dairy & Gluten-Free Zucchini Orange Chocolate Chip Muffins Recipe

Ingredients

• cooking spray
• 1.5 cups almond flour
• 1 cup dairy-free and gluten-free chocolate chips
• 0.25 cup coconut flour
• 0.75 teaspoon baking soda
• 0.5 teaspoon sea salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 3 eggs eggs
• 0.33 cup brown sugar
• 0.25 cup almond oil
• 2 tablespoons maple syrup
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, patted dry
• 1 tablespoon unsweetened almond milk
• 1.33 cups gluten-free confectioners' sugar, sifted
• 0.25 cup fresh orange juice
• 1 teaspoon grated orange zest

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease your muffin tin using cooking spray.
2. In a small bowl, combine almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat eggs with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix until well combined. Stir in zucchini, then gently fold in the almond flour mixture until just blended. If the batter seems too thick, thin it with almond milk.
4. Evenly distribute the batter into the prepared muffin cups.
5. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 2 to 3 minutes.
6. In a bowl, mix confectioners' sugar, orange juice, and 1 teaspoon orange zest. Beat with an electric mixer on high speed until the glaze is smooth. Spoon the glaze over the warm muffins. Let the glaze set for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Nutrition

• Calories: 339 kcal
• Fat Content: 22 g
• Fiber Content: 5 g
• Sugar Content: 23 g
• Sodium Content: 173 mg
• Protein Content: 6 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g