Gluten-Free & Dairy-Free Zucchini Muffins

Step 1

Preheat the oven to 350° F. Line or grease a muffin tin, and set aside.

Step 2

Shred the zucchini. Place shreds in a paper towel or cheesecloth, and gently squeeze out all excess water. Note – Once squeezed, the zucchini should reduce down to ¾ cup.

Step 3

In a mixing bowl, whisk together the dry ingredients (oat flour, almond flour, baking powder, baking soda, salt, cinnamon, flax meal).

Step 4

In a second large bowl, mash the banana. Mix in the remaining wet ingredients (zucchini, egg, milk, maple syrup, vanilla extract).

Step 5

Working in batches, combine the dry ingredients to the bowl with the wet, and mix until combined. Do not overmix! Fold in the chocolate chips. (See notes)

Step 6

Spoon the batter into the prepared muffin tin, filling ⅔ – ¾ of the way full. Sprinkle extra chocolate chips on top, if desired.

Step 7

Bake for 17-22 minutes or until the center comes out clean with a toothpick.

Step 8

Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to finish cooling.