Light and tender, these gluten free double chocolate carrot zucchini muffins are moist, fluffy and really chocolatey. Perfect for breakfast or a healthy snack, and a delicious way to sneak in some vegetables.
¼cupunsweetened apple sauce, or coconut oil (melted), (64 grams)
⅓cuppure maple syrup, (104 grams)
1teaspoonpure vanilla extract
2cupsalmond flour, (192 grams)
⅓cupcacao powder, (28 grams)
½teaspoonbaking soda
¼teaspoonfine sea salt
¾cupshredded zucchini, (120 grams)
½cupshredded carrot, (60 grams)
½cupdark chocolate chips (dairy free), (85 grams)
Instructions
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large bowl whisk together eggs, apple sauce, maple syrup and vanilla until slightly frothy, 1-2 minutes.
Add almond flour, cacao powder, baking soda and sea salt. Stir until combined. Fold in zucchini, carrot and chocolate chips.
Divide into 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center of a muffin comes out clean.
Cool completely on wire rack.
Notes
Hint: if your almond flour and cacao powder are lumpy, pass through a sieve to break up lumps and fluff dry ingredients. This will add more aeration to the batter and the inside of your muffins will be fluffier.If the shredded zucchini is really moist, squeeze in a paper towel to remove any excess moisture. Store in an airtight container on the counter for a couple of days or in the fridge for up to a week. Freeze for up to 3 months.