Name: Gluten-Free Zucchini Orange Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 47 min
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 1 1/2 cups almond flour; 1 cup dairy-free and gluten-free chocolate chips; 1/4 cup coconut flour; 3/4 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 large eggs; 1/3 cup packed light brown sugar; 1/4 cup almond oil; 2 tablespoons maple syrup; 1 teaspoon grated orange zest; 1 teaspoon vanilla extract; 1 cup shredded zucchini, patted dry; 1 tablespoon unsweetened almond milk; 1 1/3 cups gluten-free confectioners' sugar, sifted; 1/4 cup fresh orange juice; 1 teaspoon grated orange zest (for glaze)

Indulge in these moist and flavorful muffins, a delightful combination of zucchini, bright citrus notes, and decadent chocolate chips. Perfect for those with dietary restrictions, these muffins are both dairy- and gluten-free, without compromising on taste or texture. The orange glaze adds a touch of elegance and sweetness, making them an irresistible treat any time of day.

Follow The Directions

01

Step

5 mins

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray. (5 minutes)

02

Step

5 mins

In a medium bowl, whisk together almond flour, chocolate chips, coconut flour, baking soda, sea salt, cinnamon, and nutmeg. (5 minutes)

03

Step

10 mins

In a large bowl, beat eggs with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in shredded zucchini. (7 minutes)

04

Step

5 mins

Gradually fold in the almond flour mixture until just combined. If the batter appears too thick, thin it with almond milk. (3 minutes)

05

Step

30 mins

Divide batter evenly among prepared muffin cups, filling each about 2/3 full. (3 minutes)

06

Step

5 mins

Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. (20-22 minutes)

07

Step

5 mins

Let the muffins cool in the tin for 2 to 3 minutes before transferring them to a wire rack to cool completely. (2-3 minutes)

08

Step

While the muffins are cooling, prepare the glaze: In a medium bowl, combine confectioners' sugar, orange juice, and 1 teaspoon grated orange zest. Beat with an electric mixer on high speed until smooth. (5 minutes)

09

Step

Once the muffins are cooled, spoon the glaze over the tops. Let the glaze set for about 5 minutes before serving. (5 minutes)

For best results, ensure the zucchini is well-drained to prevent soggy muffins. Patting it dry with paper towels works well.
Feel free to experiment with different chocolate chip varieties, such as dark chocolate or white chocolate.
The glaze can be adjusted to your desired consistency by adding more orange juice for a thinner glaze or more confectioners' sugar for a thicker glaze.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.