It's not a pretty muffin as muffins go, but don't let it's look deter you. With a soft-yet-dense texture that's unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don't think you'll finish off a whole recipe? Freeze leftovers for later. You'll be glad you did.
Grain-Free Zucchini Muffins
Prep time: 10 min, Bake time: 20 min, Makes 24 muffins
- 1/2 cup coconut flour
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 4 eggs
- 1/2 cup coconut oil
- 1/2 cup whole cane or coconut sugar
- 3 cups grated zucchini
- 1/2 cup chocolate chips
- Preheat oven to 350ยบ. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the oil, sugar, and zucchini and mix thoroughly. Mix in chocolate chips.
- Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
- Bake about 20 minutes or until spongy-feeling in the middle.
Hi Katie--I was wondering if you think the recipe would still work if I substituted the coconut flour with almond flour and cane sugar with turbinado? Just trying to use what I have in my kitchen. Thank!
ReplyDeleteTurbinado yes. I'm not sure about the almond flour; I haven't tried it with this recipe.
ReplyDeleteHow much time would you suggest baking this for if I poured the batter in a bread pan instead of making muffins?
ReplyDeleteI'd try 55 minutes.
ReplyDeleteHi Katie!
ReplyDeleteThanks so much for all your wonderful posts. I did have a quick question...
Was so pumped to use this recipe for some of our serious garden zuchinni overload. I read over the recipe at least 10 times as I was making it to make sure I wasn't missing something, because it would not stick together at all! The results were what looked like the crumble on top of a coffee cakein my little muffin tins. It tasted great, but was I missing something??
I'm sorry it didn't turn out well! I just made another batch to see what could go wrong. Here are some ideas to try: before putting the zucchini and chocolate in that batter, beat it on high for about three minutes. Also, once everything is mixed in, let it sit for 5 minutes to allow the coconut flour to absorb the moisture. Lastly, after you out the batter into the muffin pan or liners, gently press it down to release any air pockets. I hope that helps!
ReplyDeleteTry adding some arrowroot to hold them together better. Maybe that will help Jessica McClure.
ReplyDeleteHi Katie. Have you ever tried this with honey or maple syrup instead of the sugar? We are on GAPS and I wondered if it would be a suitable substitute for the sugar? Failing that I will see if I can get some coconut sugar, but not sure its GAPS legal... Thanks!
ReplyDelete