I've previously blogged a recipe for grain-free zucchini spice muffins, but this summer I wanted something different. This mildly-sweet chocolate chip zucchini muffin recipe was a hit with all of my family. It makes a tasty, healthy breakfast or snack.
Chocolate Chip Zucchini MuffinsMakes 12 muffins
- 1 stick butter, preferably the nutrient-dense yellow kind
- 1 cup white rice flour*
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/2 tsp finely-ground Celtic sea salt
- 1/2 tsp baking soda
- 1/2 tsp aluminum-free baking powder
- 1/3 cup sucanat
- 3 eggs, preferably pasture-raised
- 2 Tb sour cream
- 2 medium zucchinis
- 1/2 cup mini chocolate chips (I use Enjoy Life soy-free chocolate chips)
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups, as the muffins do not stick to them!
- Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
- In the meantime, combine the rice flour, coconut flour, tapioca starch, salt, baking soda, baking powder, and sucanat in a medium bowl. Whisk it all together to combine, making sure to break up any lumps.
- Combine the eggs and sour cream in a large bowl. Beat it all together with a fork or whisk.
- Shred the zucchini using a box grater, discarding the ends. The zucchini does NOT need to be peeled before it is shredded.
- Mix the zucchini and melted butter into the egg/sour cream mixture with a hand mixer or whisk.
- Dump the dry ingredients into the wet ingredients and mix just until combined.
- Mix in the chocolate chips.
- Scoop the muffin batter into the paper muffin cups. I like the convenience of using a 3-Tb scoop for this, but you could just use a large spoon.
- Bake the muffins at 350 degrees F for 25-30 minutes, until the muffins are lightly browned. Another way to tell the muffins are done is to insert a toothpick into the center of a muffin; if the toothpick comes out clean (NOT wet), the muffins are done.
- Remove from the oven, cool, and enjoy!
*Want to know more about why I use white rice flour instead of brown? Check out this article.
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