My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
7 mins
total:
47 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

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  • Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.

  • Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.

  • Divide batter among prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.

  • Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

Cook's Note:

This is a great recipe to individually wrap and freeze.

Nutrition Facts

339 calories; protein 6.4g 13% DV; carbohydrates 37.7g 12% DV; fat 22.1g 34% DV; cholesterol 46.5mg 16% DV; sodium 172.6mg 7% DV. Full Nutrition
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