Paleo Chocolate Zucchini Muffins (AIP-option)
Ingredients
- 3 tbsp water
- 1 tbsp ground flax meal see notes for AIP
- ½ cup pumpkin purée
- 1 cup zucchini water squeezed out
- ¼ cup + 1 tbsp coconut oil melted
- ¼ cup maple syrup
- 1 cup tigernut flour
- 1 tbsp coconut flour
- 2 tbsp cocoa powder see notes for AIP
- 1 tsp cinnamon
- ¼ tsp sea salt
- ¼ tsp baking soda
- ¼ cup chocolate chips omit or sub carob for AIP
Instructions
- Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Spray with cooking spray like avocado oil spray and set aside.
- Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
- Add the pumpkin puree, zucchini, maple syrup, and coconut oil. Stir to combine.
- Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine. Fold in the chocolate chips.
- Fill the muffin liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
- Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.
Notes
- To make a gelatin egg instead of the flax egg, use 1/4 cup water + 1 tbsp gelatin. Prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
- Sub 1 regular egg for the flax egg.
- Sub carob powder for AIP instead of cocoa powder.
Nutrition
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 25.1g | Protein: 2.5g | Fat: 13.4g | Fiber: 7.6g