Chocolate Chip Zucchini Muffins
- 1 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2/3 C Sugar
- 1 Large Gg
- 3 Tbsp Olive Oil
- 1 tsp Vanilla
- 2 Tbsp Honey
- 2 Tbsp Coconut Milk
- 1/4 C Unsweetened Apple Sauce
- 1 C Fresh Zucchini, shredded
- 1/2 C Dairy-Free Dark Chocolate Chips
- additional chocolate chips and coarse sugar for topping
Preheat oven to 400 degrees. Line muffin pan with paper cups, this recipe makes 8 regular sized muffins.
In a large bowl, combine flour, baking powder, salt, spices, and sugar. Stir together until well mixed.
In a small bowl, crack egg. Whisk egg until frothy. Add the olive oil, vanilla, honey and milk. Whisk together until well combined.
Add the wet ingredients to the dry. Begin folding together with a spatula, about 5 strokes. Add the applesauce, fold another 5 strokes. Add the zucchini and chocolate chips. Fold together another 5-10 strokes until the ingredients are evenly distributed.
Scoop batter into prepared muffin pan, filling to the top of the cup. Sprinkle the tops with chocolate chips and coarse sugar. Bake in preheated oven for 5 minutes, then reduce temperature to 375 degrees and continue to bake about 22-24 minutes. Muffins will be done when tops spring back when gently poked.
Remove from oven to cool. Store in airtight container in the refrigerator.