Zucchini Breakfast Muffins
Ingredients
- 1 cup grated/shredded zucchini about 2 large zucchinis
- 1 ½ cups brown rice flour sub oat flour
- ⅓ cup fine almond flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons flaxseed meal
- ¾ cup mashed ripe banana about 1 large banana
- 1 large egg room temperature
- ¼ cup almond milk or any milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350° F and line or grease 12 muffin tins. Set aside.
- Place the shredded zucchini in a paper towel and squeeze out all excess water.
- In a mixing bowl, combine the dry ingredients (brown rice flour, almond flour, baking powder, baking soda, salt, cinnamon, flaxseed).
- In a second bowl, combine the wet ingredients (mashed banana, zucchini, egg, milk, maple syrup, vanilla extract).
- Combine the dry ingredients to the bowl with the wet. Once fully combined, fold in the chocolate chips.
- Use an ice cream scoop to scoop the batter into the prepared muffin tin, filling ⅔ – ¾ of the way full.
- Bake for 18-22 minutes until the center comes out clean with a toothpick.
- Once the muffins have cooled in the pan for about 5 minutes, transfer to a wire rack to finish cooling.
- Store in an airtight container in the fridge for up to 5 days or freeze for a few weeks.
~Amanda~
I love to always have a healthy breakfast option ready to go for those days that I just don’t have time to make something and these Zucchini Muffins have become one of my favorites recently. They are GLUTEN FREE and DAIRY FREE and so quick and easy to make so they’re the perfect thing to whip up when I have a little extra time and want to get ahead on some weekly meal prep.
The first step is to combine all your dry ingredients – the flours used here are brown rice flour and almond flour, but you can also substitute oat flour for the brown rice flour if you like that better (I’m allergic to oats so that’s why I don’t use it). I also love the added health benefits from the Flaxseed in these muffins – it’s such a great ingredient to add into your baking (I love it in my smoothies too) because you get the nutritional benefits and it doesn’t impact the flavor at all.
Next you’re going to mix together all the wet ingredients including your zucchini – one important note here is that after you shred your zucchini, you need to wrap it up in paper towels (or cheesecloth) and squeeze out all the excess water. If you skip this step, the batter will be way too wet and throw off the texture of the muffins when you bake them.
The final step is the most important – adding the chocolate chips! While this step is totally optional, I think just a little touch of sweetness from the chocolate chips makes the muffins so delicious. Pop them in the oven for 18-22 minutes, let cool for a bit when they come out and enjoy! I usually store mine in an airtight container in the fridge for the week because they’re always gone before the weeks up, but you can also store some in the freezer for future use. Enjoy!
