Sunday, July 13, 2014

Grain-Free Chocolate Chip Zucchini Muffins

I've been making a variation of this Elana's Pantry recipe for years, even before going all-out paleo. She's evolved her original recipe over time as well (the first one posted called for agave nectar and grape seed oil).

I have always used raw honey and melted coconut oil, but made another adaptation today kind of on a whim. After grating two zucchini I was about 1/2 cup shy of the 1 1/2 cups the recipe requires. I didn't feel like going to town on another squash, so I thought I'd experiment by subbing unsweetened applesauce instead.

The applesauce provided the right consistency, and even added a boost of natural sweetness. I cut back on the added honey a little bit with great results.

I do recommend storing these in the refrigerator, particularly during these hot summer months!

Chocolate Chip Zucchini Muffins
adapted from Elana’s Pantry

¼ cup coconut flour
¼ tsp. salt
¼ tsp. baking soda
1 tsp. cinnamon
2 eggs
¼ cup melted coconut oil
3 tbs. raw honey
1 cup grated zucchini (squeeze out excess moisture, but don’t pack down in measuring cup)
½ cup unsweetened applesauce
½ cup dairy-free chocolate chips

In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.

In a large bowl, combine eggs, oil, honey, zucchini and applesauce.

Mix dry ingredients into wet thoroughly. Stir in chocolate chips, leaving a few to scatter on the top of the muffins before baking.

Divide batter among greased or lined muffin cups.

Bake at 350° for 18-22 minutes. Cool and serve.

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