Gluten/allergen free zucchini and chocolate chip muffins!!! What a mouth full but trust me it’s worth it! The zucchini really helps by adding some moisture in this gluten, egg, peanut, dairy and soy free recipe. Do you know how hard it is to find chocolate chips that are soy AND peanut free…..not easy! But l found them, actually technially my mother in law did! You will be pleasantly surprised how delicious these muffins are. It is possible to make allergen free muffins that taste delicious. I hope this helps other families skip the tedious research of figuring out all the details! Please always ask what or where I find the information. I’m here to help!!
Preheat oven to 350.
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1 1/2 cups gluten free flour.
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3/4 cup brown organic sugar
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1 tsp. baking soda
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1 tsp. Cinnamon
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1 egg (I use an egg substitute)
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1/2 cup organic olive oil
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1/2 cup coconut milk
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1 tbsp. Fresh squeezed lemon (approximately)
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1 tsp. Vanilla extract
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1 cup grated zucchini
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1/2 cup semi sweet chocolate chips (peanut, dairy and soy free!)
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1 tbsp. Sprouted organic chia and flax seed powder (optional)
In 1st bowl combine dry ingredients. (Flour, sugar, baking soda, cinnamon and flax/chia powder).
In 2nd bowl combine egg substitute, olive oil, coconut milk, lemon and vanilla. Mix well. Stir into dry ingredients just until moistened.
Fold in zucchini and chocolate chips.
Fill into greased muffin pans (coconut oil works well for this) fill about 2/3 full.
Cook for 22 minutes.
Enjoy the yummy goodness!!!
A very delicious and easy to make muffin recipe! With the added benefits of zucchini and Chia seeds. The muffins turned out delicious. Thanks for sharing. Next recipe to try is the steel cut oatmeal!
Thanks Shannon! I’m glad you enjoyed the muffins 🙂