Healthy Zucchini Muffins -

Healthy Zucchini Muffins

Allergy-Friendly and Low FODMAP zucchini muffins with mini chocolate chips. Incredibly tender and soft, delicious warm or cold.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: allergy-friendly, breakfast, chocolate chip zucchini muffins, dairy-free, gluten-free, healthy breakfast, healthy snacks, zucchini muffins

Servings: Muffins

Calories: 228kcal

Author: Mary

1 cup shredded zucchini excess moisture squeezed out green or yellow
1/3 cup pure maple syrup
2 lg eggs ~ Or 1 whole egg and 2 whites for less fat
1/4 cup oil I used olive oil
3 tbsp dairy-free milk of choice
1 tsp vanilla
1 cup oat flour certified gluten-free if needed
1 cup fine blanched almond flour
1 tsp baking soda
1/4 tsp salt
1/4 cup mini semi-sweet chocolate chips I used allergy-friendly Enjoy Life
Optional extra mini chocolate chips to sprinkle on top of each muffin before baking.

Preheat oven to 350 degrees F.
Line muffin tin with silicone or paper liners. Grease lightly if no liners are used.
Shred and measure zucchini, then squeeze out extra moisture. Paper towels or a cheesecloth work well for this.
In a large mixing bowl add zucchini, maple syrup, eggs, oil, dairy-free milk, and vanilla. Mix well.
Make a well in the middle and add all dry ingredients and mix to combine.
Fold in chocolate chips.
Fill muffin cups 3/4 full and top with about 3 extra chocolate chips if desired.
Bake for 25 minutes or until top springs back when lightly touched. You can also test doneness with a toothpick inserted into the middle. The toothpick should come out clean.