I found this recipe at Elenaspantry.com, and I modified it to make gluten-free, dairy-free, egg-free chocolate muffins.  My kids loved them, and unlike some other chocolate muffins, I would be totally fine with my kids eating these for breakfast or snack on a regular basis!  They are made with wholesome ingredients, and I know exactly what’s in them– that’s the bonus of baking at home! (And I was able to use up some of the massive quantity of zucchini I have from my garden!)

My kids said these were a definite ‘make again’ treat.  I agree, they are yummy!  The only change I will make next time is to double the recipe!  The recipe below makes 10-12 muffins.

Ingredients

1 1/4 cups blanched almond flour

1/4 cup cacao powder (or carob or cocoa)

1/4 tsp sea salt

1/2 tsp baking soda

2 tbsp flax meal

6 tbsp water

2 tbsp coconut oil, melted

1/4 cup honey

1/4 tsp vanilla

3/4 cup zucchini, grated

Directions

If you don’t want to buy almond flour because it’s expensive (like me), you can make your own very easily.  I started with raw, whole almonds, but you could make the process even easier and buy blanched almonds!

To blanch almonds:

  • Start with a little less than 1 1/4 cup raw almonds in a bowl.
  • Pour boiling water over the almonds until just covered.
  • Let sit for 1 minute
  • Drain and rinse in cold water
  • The skins will come right off the almonds when rubbed
  • Tedious, but easy. . .

To make almond flour:

  • Put dry blanched almonds in food processor and pulse into a flour.
  • Be careful not to over-process, you don’t want to end up with almond butter!
  • I used my Vitamix for this.

To make muffin batter:

  • Combine flax and water in a bowl and set aside to thicken
  • Mix almond flour and cacao powder

Almond Flour and Cacao

  • Incorporate salt and baking soda into dry mixture
  • Add flax mixture, coconut oil, honey, vanilla and zucchini
  • I used a hand blender to mix, but you could use your food processor

Chocolate Zucchini Muffin Batter

  • Spoon into muffin tins
  • Bake at 350 degrees for about 25 minutes
  • The center may not seem completely done, but they will continue to firm up when cooling
  • Cool on a wire rack

Chocolate Zucchini Muffins

Enjoy!