Zucchini Chocolate Chip Mini-Muffins (Gluten Free)

READY IN: 23mins
SERVES: 4-6
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
  • 2. In a large bowl, combine eggs, oil, agave and zucchini.
  • 3. Mix dry ingredients into wet thoroughly.
  • 4. Stir in chocolate chips.
  • 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
  • 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
  • 7. Bake at 350° for 18-22 minutes.
  • 8. Cool and serve.
Advertisement