Fluffy, rich, and chocolatey, these muffins are fabulous! And healthy. Completely grain free, dairy free, nut free, super low sugar, full of vegetables and protein, and as far as I know, paleo! This recipe rocks because you can pour it into a loaf pan and make the most wonderful quick bread, you can make THE best muffins, or you can make super cute mini muffins. These muffins get their structure from eggs, coconut flour, and tapioca starch instead of flour, and personally I think this is optimal! Not only from a nutrition standpoint, but also flavor. If you were to use a GF flour such as rice flour, the muffin would be gritty and unlikely to rise, not to mention the strong flavor. A flour blend with a binder such as xanthan gum would yield a gummy muffin. The mix of eggs (structure), coconut flour (super absorbency), and tapioca starch (texture), work well to create a muffin that really tastes like fluffy chocolate. Aside from being a vegetable, the zucchini adds moisture. I prefer to grate the zucchini super finely so that it doesn’t weigh the muffin/bread down. I have made about a million batches of these and I eat them for breakfast every morning! They don’t last long just sitting on the counter (and DO NOT refrigerate them, they will dry out), so I freeze them and simply microwave for 30 seconds on top and thirty seconds on the bottom and they are perfection! Recipe very adapted from one on Against All Grains. Enjoy!
Serves: 2 loaves OR 25 muffins OR 50 mini muffins
Prep Time: 15 minutes
|1 ½ cups||Finely grated zucchini|
|8 each||Large eggs|
|2 tablespoons||Maple syrup|
|13 tablespoons||Water (I just put the maple syrup in the base of a liquid measuring cup, then fill to the one cup line with water)|
|1 cup||Unsweetened applesauce|
|1 teaspoon||Vanilla extract|
|2/3 cup||Coconut flour|
|½ cup||Cocoa powder|
|6 tablespoons||Tapioca starch/flour (they are synonymous) (arrowroot powder and cornstarch should definitely work instead)|
|½ teaspoon||Instant espresso powder (I use decaf)|
|3 teaspoons||Baking soda|
|½ teaspoon||Baking powder (optional; if you want this to be completely grain free or paleo, omit. They simply will not be quite as fluffy)|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Sea salt|
|1 cup||Dairy free chocolate chips|
|3 tablespoons||Dairy free miniature chocolate chips|
Step 1: Preheat the oven to 350 degrees. Grease two loaf pans, two normal sized muffin pans, or a large miniature muffin tin with coconut oil or another oil of your choice. Set aside.
Step 2: Line a colander with paper towels; add the zucchini and salt lightly. Set aside.
Step 3: In the bowl of a stand mixer, (or using a hand mixer) beat together eggs, maple syrup, water, applesauce, and vanilla extract until slightly frothy.
Step 4: In a separate small bowl, whisk together coconut flour, cocoa powder, tapioca starch/alternatives, espresso powder, baking soda, optional baking powder, ground cinnamon, and salt.
Step 5: Add the chocolate chips to the coconut flour mixture and stir until coated.
Step 6: For the zucchini, squeeze the paper towels super hard to wring all excess liquid out. Add to the egg mixture and stir slowly until fully combined.
Step 7: Add the coconut flour mixture to the egg mixture and stir carefully until well combined. The batter will be watery and somewhat thin.
Step 8: Either pour half the batter into each loaf pan or spoon the batter into the greased muffin tins. Sprinkle the mini chocolate chips on top. Do not use muffin liners as the muffins will stick to them like glue.
Step 9: Place muffins/bread into the preheated oven and bake until a toothpick inserted into the center comes out completely clean. Err on the side of overbaked.
|Bread||Large muffins||Miniature muffins|
|About 60 minutes||25-30 minutes||15-20 minutes|
Step 10 When fully baked, remove from oven and let cool for 5-10 minutes before carefully removing from the pan.