The only chocolate chip muffin you will ever need in your life... and bonus, we hid a whole zucchini in there.
This muffin rivals the ones loaded with sugar at the store. Moist, doughy, with a cake-like center and a golden crisp crust, speckled with freshly grated zucchini and sweetened with maple syrup.
Ingredients
DRY
1 cup blanched almond flour
1.5 cup gluten-free oat flour
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp sea salt
WET
1 medium zucchini finely grated ( I used a zester )
2 flax eggs ( 2 tbsp flax meal + 4 tbsp water )
1/2 cup maple syrup
1/3 cup unsweetened applesauce
1.5 tsp vanilla
1 tsp apple cider vinegar
OTHER
1/2 cup chocolate chips
Preheat oven to 350 F and line a loaf pan with parchment paper. In a small bowl mix your flax eggs and set aside.
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In a mixing bowl add all of your dry ingredients, whisk and set aside.
Using a cheese cloth or thin dish rag squeeze all liquid out of grated zucchini. Once all water is squeezed out, add to a large mixing bowl. Add your applesauce and maple syrup. When flax egg is ready add in with wet ingredients. Whisk until all combined.
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Slowly add your dry ingredients into your wet, folding batter until everything is combined. Stir in the apple cider vinegar and fold in the chocolate chips.
Pour batter into a greased or lined muffin pan and bake for 20-28 minutes or until top is golden brown and a toothpick comes out clean.
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When ready allow muffins to cool COMPLETELY before lifting out of mold.
